An Eggplant-Based Problem (& Solution)
For those nights when you get home hungry, stressed, and impatient, Hangry is here to help. Each Monday, Kendra Vaculin will share quick, exciting meals to rescue anyone who might be anxiously eyeing a box of minute rice.
Today: We know the smells coming from the Indian restaurant are really, really, really good, but don't succumb to ordering takeout for the third night in a row. Kendra will show you how to replicate your favorite dish at home.
Hypothetically, let’s say there is an Indian restaurant on your street. Just for the sake of this thought experiment, let’s make their bhartha really really good. Also cheap. Also very fast -- delivered to your door in under 20 minutes if you place the order online. Theoretically, let’s imagine that you are regularly walking down the street on your way home from yoga when it’s dark out and that the smell of the spices spilling from the Indian restaurant is almost too much to bear. You go weak in the knees, pulling the retaurant’s website up on your phone as you collapse onto the concrete…
SURPRISE! This is not a hypothetical situation. This is my actual, garam masala-scented life. The conditions described above (smells! darkness! walking! hunger! nearby restaurant!) have enabled me to order a straight-up absurd amount of Indian delivery in the months since I moved into my apartment and I thought I should do something about it: not cut Indian food out of my life -- I’m not a maniac -- but figure out how to provide for myself.
The first step is admitting you have a problem. The second step is recognizing that the problem is eggplant-based. The third step is going to the grocery store.
Bhartha (sometimes “bharta” -- I couldn’t find anyone authoritative to make a ruling, so tell me in the comments if you know!) is a vegetarian Indian dish best served over a bowl of jasmine rice. My favorite iterations (including the one available up the road) include peas, which add a really good pop of color and texture. Make a huge batch -- you’ll be going back for thirds.
More: Why stop at bhartha? Make pad Thai at home, too.
Serves 4
1
large eggplant
2
tablespoons vegetable oil
1
medium onion, diced
2
medium tomatoes, diced
3
cloves garlic, minced
1 1/2
teaspoons ground ginger
2
teaspoons curry powder
2
teaspoons cumin
1/2
teaspoon turmeric
1/2
teaspoon chili powder
1
cup frozen peas, thawed
1/2
teaspoon salt, plus more to taste
Black pepper, to taste
See the full recipe (and save and print it) here.
Photos by Mark Weinberg
