Around our house the saying is "Got Coconut Milk??" A lot of the dishes I cook have origins in the Southern part of India and so coconut has become a staple in my pantry. Maybe one reason I love the taste of coconut so much is that we never had it in the house when I was growing up. Let's face it, coconut is not a big part of the Italian diet, and even if it was, my mom hates coconut and what mama doesn't like doesn't get served. As for me, I can't get enough of the stuff and I'm always looking for way s to work it into a dish.
After my trip to Blankity Blank Farm I had a whole bunch of potatoes I was eager to use. I'd cooked the Viking Purples and was looking for a good recipe for the German Butterballs. I'd also found some cute little eggplants from Lunita Farm that were burning a hole in my fridge.
Matchmaking is something that I absolutely suck at when it comes to people. My track record has resulted in zero marriages, zero relationships and a lot of people who have never spoken to me again. However, when it comes to vegetables I know the perfect pairing, and those potatoes and those eggplants were just made for each other. Trust me.
The dish I decided to make orginates in Tamil Nadu. It's a "wet" curry, almost soupy, and is a great entree for a Meatless Monday. Serve it with some rice, chapatti, a cold salad and you're all set for a feast. Also, it cooks up fast since the potatoes and the eggplants are steamed before cooking; this dish is a snap for a fast meal.
Here's what to do.
Cut up 6 to 8 baby eggplants
While they're steaming grind the spice:
3 Tbs of toasted coriander seed
In a deep skillet or kadhai heat 4 Tbs of coconut or other vegetable oil.
When the oil is hot toss in:
1 large cinnamon stick
1 tsp of fennel seed
8 fresh or frozen curry leaves
Stir things around for a minute or two then add in the finely chopped onion and shallot
2 dried red chili peppers and the crushed toasted coriander seed
Let them cook for a bit until the eggplants soften some more...
Then add in:
1 large tomato cut into wedges
1 2/3 cup of coconut milk
7 Tbs of water
Salt to taste.
Bring everything to a simmer and let it cook for about 10 minutes or so. The vegetables will cook through and the sauce will thicken.
And speaking of coconut.....
Just A Reminder About my Giveaway
If you'd like to get some Tropical Traditions Organic Shredded Coconut, I'm going to be giving away 1 tub of dried shredded coconut to a lucky winner. Here are the rules.
1.) Subscribe to Tropical Traditions free e-mail Newsletter by clicking the link. They offer all sorts of product specials and cool free recipes.
After you do this, leave a comment on my blog letting me know you have, and either Twitter about my giveaway (@kathygori) or mention it on your blog with a link, and let me know.
2.) Subscribe to the Tropical Traditions Newsletter and if you don't follow me on Twitter, follow me @kathygori and Twitter about the giveaway. Or sign up to follow my blog The Colors Of Indian Cooking and let me know you've mentioned the giveaway on your blog with a link.
3.) Subscribe to the Tropical Traditions Newsletter and mention my blog and giveaway on Facebook, then let me know you have.
I have to add for the fine print here:
Tropical Traditions provided me with a free sample of this product to review and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.
I'm offering this shredded coconut because I've been using it and it's great and I wanted someone else to be able to enjoy it also.
The winner will be drawn randomly through Random.org on Sept 1st.
Meanwhile, I'm off to the big city of Petaluma today to see what I can see. Coming up... more crazy candy colored vegetables!