Tag: eggplantthursday

Stewed Mung beans with Eggplant.

On By WanjoroIn RecipesLeave a comment

Mung bean, green gram, moong, pojo or as we call it in Swahili, ‘Ndengu’, is a legume that is rich in nutrients, easy to cook and versatile as it blends in well with many flavour bases. In an onion, tomato gravy, sautéed with greens, in coconut milk, as a filling for savory pancakes or vegetarian samosas, it holds its own quite well. They are mostly sold as dry cereals, but one can sprout them too for added health benefits.

I like it uncomplicated, just simmered in an onion, tomato sauce with a bit of curry powder; I will definitely have a second helping. Ndengu also goes well with starchy sides such as chapati, rice and even ugali.

This time round I opted to add in roasted then mashed eggplant, it thickens the sauce and also adds a hint of smokiness in the dish.

Our ingredients are:-

  • 2 tbsp cooking oil
  • 1 tsp cumin seeds
  • 2-3 cups of already boiled legumes
  • 1 onion
  • 1 tbsp tomato paste
  • 2 tomatoes and 1 green pepper (capsicum) grated
  • 1 tsp ginger garlic paste
  • 1/2 tsp dhania jeera powder
  • 1 heaped tsp Kenyan curry powder
  • 1 large eggplant, roasted over open flame then mashed. You can also broil it for 20-30 minutes in the oven then peel and mash.
  • 2 tbsp cooking oil
  • 3 cups water or stock
  • Salt and pepper to taste.
  • 1/4 tsp ground turmeric, or if you have whole, cut a small piece and crush with the ginger and garlic.

Method.

Heat your pan, add oil and the cumin seeds, once they release their aroma and begin sizzling in the oil, add your finely chopped onion. Mix well and let cook till it is soft and translucent.

Add the crushed ginger, garlic and turmeric paste and let cook off the raw smell, before adding in the spices.

Lower the heat and let the ground spices cook well for them to release their oil, aroma and flavour. You can add a tablespoon of water so they do not burn, then add the tomato paste.

This will be followed by your grated tomato and capsicum mix.

Cover and let them cook down till it’s a bit dry and the oil starts leaving the sides of the pan.

Add in your mashed eggplant and some seasoning.

Once the eggplant in mixed in well, add the boiled ndengu / mung beans. Mix well before adding in the water or stock.

Simmer for 20-25 minutes on low till the stew is well flavoured, thick and cooked well enough.

Check your seasoning, garnish then serve.

I used the green part of some leftover spring onion to garnish.

A bowl of this is quite filling for a light lunch, for a heartier meal, you can have it with rice, ugali or chapati on the side.

We had it with some soft and delicious carrot and spring onion chapati.

Colourful, healthy, filling, easy to make and oh so tasty! Give it a try and let me know how you liked it.

Love,

Wanjoro.

Tasty Tamarind Pork and Eggplant Fry.

On By WanjoroIn RecipesLeave a comment

This is simple pork recipe that uses up easily available vegetables, and some tangy tamarind sauce ending up in a finger licking, tasty and colourful meal.

You will need:-

  • About 1 kg pork stew cut into chunks.
  • 1 tsp mustard seeds.
  • 2 sliced onions.
  • 1 tsp each minced ginger and minced garlic.
  • One bay leaf.
  • Mixed bell peppers.
  • 1 medium eggplant, cut in thick slices.
  • 2 tbsp tamarind paste.
  • 1 tbsp tomato paste.
  • Salt and pepper to taste.
  • 1 tsp mixed spices blend.
  • 1 tbsp cooking oil.
  • I small bunch of coriander, chopped.
I like salting the eggplant after slicing, as it reduces the bitterness. Just brush off the salt or rinse off then pat dry with a paper towel, before adding back to the pan.

First off, rub the meat with the mixed spice blend then brown it, set aside.

Next pan fry the eggplant and set aside too.

This is the mixed spice blend I used in this instance. I like it as it is blends in well with many dishes, both meat or vegetable, sweet or savoury.

To the same pan, you had browned the meat, mustard seeds, followed by the onion and bay leaf, and cook till onion its soft.

Add your minced ginger and garlic and mix well, before adding the tomato paste.

Add the Tamarind paste next.

Followed by the fried eggplant. You can also used roasted eggplant too.

Next goes in the pork. Mix well and let cook till pork is ready.

Last addition will be the assorted bell peppers, let them cook a while and switch off heat. Remember to add coriander for garnish.

Serve hot.

Look at how beautiful that plate is!
You can have it with some baked plantain, I mean, plantain goes well with almost everything.
And you can complete the meal with a crunch fresh salad on the side. This lettuce, tomato and onion one did just fine.

The pork is tender, flavourful and smells amazing. This is one meal that is sure to please your family.

This is definitely worth a try don’t you think?

Easy Charred Eggplant and Peas.

On By WanjoroIn RecipesLeave a comment

Here is another delicious eggplant recipe that will have you wanting more of this amazing vegetable. It is spicy, has some heat, is filling, tasty, and colourful. The wonderful aromas and flavours are heightened with the addition of some coconut milk which adds to the richness and complexity of flavour to the dish.

All you need are two eggplants, sliced onion, garlic ginger paste, one sliced tomato, one cup of peas and one chopped potato. Spices used are mustard seeds, cumin seeds, dhana jeera powder, turmeric powder, red chilli powder and garam masala. Other ingredients are coconut oil, tomato paste and salt and pepper to taste and one cup of coconut milk.

First, chop your eggplant into thickish pieces and pan fry for about 12 minutes, 6 on each side until browned and a bit charred, set aside.

Heat your saucepan, add one tablespoon of coconut oil and a teaspoon of the black mustard seeds and whole cumin seeds, once they start sputtering, add your sliced onion. Mix well and let cook till onions begin browning at the edges then add your one teaspoon of crushed ginger and garlic.

Once the ginger garlic is cooked a bit, add one tbsp of the dhana jeera powder, a pinch of chilli powder, 1/4 tsps of the ground turmeric and one tbsp of tomato paste. Let cook and keep stirring so it doesn’t burn, then add your sliced tomato.

Reduce heat and cover to let the tomatoes cook down. Once they are softened completely, add the potatoes and a cup of water. Cover and let simmer for a while till the potatoes are almost soft, then add your peas.

Let the peas cook a bit and mix well into the sauce, then add your eggplant and coconut milk. Cover once again and simmer for ten minutes on very low heat.

As it simmers, the flavours and colours will meld together into a beautiful sauce that will have an inviting aroma too.

Garnish with chopped dhania when ready, then serve with your main of choice.

The curry looks and smells amazing. The eggplant holds its shape well and is full of all the lovely spicy flavours with a hint of smokiness from the charred parts. Delish!

I had mine with some soft and flaky pumpkin chapati.
It also goes well with some basmati rice.

If you are looking for simple and delicious way to have your eggplant, this dish is a great option. Be it #meatlessmonday or #eggplantthursday, it ticks all the boxes for a colourful, decadent and tasty vegetarian curry.

Delicious Chickpea, Eggplant and Butternut Recipe.

On By WanjoroIn RecipesLeave a comment

Yep. Another kala chana recipe.

Simple, healthy, tasty, filling and colourful. This delightful meal ticks all those boxes and is one of my faves to make too.

Ingredients are two cups of peeled and chopped butternut, 2 cups kala chana, one eggplant, two tomatoes, I small bunch of coriander,1 tablespoon ghee, 1 tablespoon of ginger garlic paste, salt and pepper. For the spices, the whole spices are a teaspoon each of black mustard seeds, cumin seeds, fenugreek seeds, nigella seeds and fennel seeds. The ground spices are a teaspoon each of garam masala, ground Dhania jeera and 1/4 teaspoon of ground turmeric.

Boil the chickpeas till ready and set aside.

Heat your pan, add the ghee and toast the whole spices a bit.

Add your onion and cook till soft, then add the ginger garlic paste then the eggplants.

Mix well. Add the coriander stalks too and set the leaves aside for garnish later.
Add the ground spices, mix well then add the chopped tomato and some salt. Cover and let simmer till tomatoes are soft.
Add the chick pea and let it cook a while to absorb the flavours…
…then add the chopped butternut.
Add a bit of water, not too much though and check on seasoning. Cover and simmer till butternut is cooked through.
Garnish with the coriander leaves once ready.
I added some fresh chillies on mine.

It is not too spicy but very flavourful. You can cook earlier and let rest so the flavours can deepen further before serving.

It goes well with minty flatbread that is very easy to make. 1 1/2 cups of self raising flour, I cup of natural yoghurt, a pinch of salt, 1 tbsp olive oil and 1 tbsp dried mint. Knead well till soft and smooth, and cook on a griddle pan. Serve hot.
Colourful, healthy, tasty and filling. Right up my alley.

I added some fresh chilli on top too but this is optional. This is an amazingly flavour filled vegetarian meal to add to your normal meal plan. It will leave you satisfied, is good to look at, easy to make, nutritious and tasty too.

Definitely worth a try.