Baris Or Vadees With Eggplant And Potatoes
|Vegetable oil||4 Tablespoon|
|Buns||1 Cup (16 tbs), broken into pieces no larger than 1 inch in diameter|
|Onions||2 Medium, peeled and chopped|
|Garlic||4 Clove (20 gm), peeled and minced|
|Ginger piece||1 , peeled and grated (About 1/2 Inch Piece)|
|Ground coriander||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Ground turmeric||1⁄2 Teaspoon|
|Tomato paste||2 Tablespoon|
|Potatoes||2 Medium, peeled and quartered|
|Salt||1 1⁄2 Teaspoon|
|Long eggplants/3 cups of the larger eggplant, diced into 1 -inch cubes||2 Small|
Heat the oil in a 10-inch skillet or 10-inch heavy-bottomed pot over a medium-high flame.
When hot, put in baris and fry them, turning frequently, for about 2 minutes or until they turn a few shades darker.
(Do not let them get a very dark brown.) Remove them with a slotted spoon and set aside.
To the same oil, add first the chopped onions, stirring and frying continuously, for about 4 minutes, until the onions have turned dark at the edges.
Lower the heat to medium low and add the garlic and ginger; keep stirring; after 2 minutes, add the coriander, cumin, and turmeric; stir again; and after 2 more minutes, put in the tomato paste and stir; finally, after another 2 minutes, add the fried baris, 3 cups of water, the potatoes, and the salt.
Stir and bring to a boil.
Cover, lower heat, and simmer gently for 30 minutes.
Wash the eggplants.
Do not break off the stem and the green part.
Quarter the eggplants, lengthwise, all the way from the stem down, and drop the quarters into the pot.
Add another 1/2 cup of water.
Stir, bring to a boil again, cover, lower heat, and simmer for 20 minutes.
To serve: Bring the baris to the table in a warm serving bowl.
Let each person serve himself in small individual katoris or bowls.
Eat with chapatis, pooris, or parathas.
You could serve a meat dish (Lamb Korma would be good) and a yogurt relish with it.