Lunch at my Grandmother's

When we lived in Bombay, we would almost always have lunch at my grandmother's.  She would serve up some of the most delicious meals I have ever had, so much so that my mom, sister and I are still trying to recreate her dishes to this day. I must preface this entry by the fact that this meal is my meagre attempt to cook like my grandmother.

My family is from the provence of Sindh, which became part of Pakistan when the two countries drew borders.  With the move across to Bombay, my family was left Sindh with little in hand forced to build a new life.  I cannot speak the language or read the script, and there is very little of the Sindhi culture that I am familiar with, but the food remains strong in my mind and in my kitchen, and I am thrilled about that.

The eggplant dish is called baingan bussur or eggplant in onions.  It was served with a side of khichdee (at least at Nani's), and some yogurt.  The eggplant and onions are spread out in a wide pan until they are nicely caramelized.

 Baingan Bassar (Eggplant with onions) with Khichdee & Raita

Ingredients

For the khichdee

3/4 cup split green moong

3/4 cup basmati rice

2 cups water (if you are cooking in a pressure cooker) 3 cups water if you are cooking in a regular pot

salt to taste

For the eggplant

1 cup eggplant, cubed

3/4 cup onions, sliced

2 tsp coriander powder

1 tsp red chili powder

fresh coriander for garnish

salt to taste

For the raita

1 cup yogurt

3/4 cup grated cucumber

1 tsp salt

1/2 tsp red chili powder

1/4 tsp grated garlic

In a pressure cooker, add the ingredients for the khichdee and cook for 15 minutes. If you do not own a pressure cooker, add the rice, moong and water in a pan on high until boiling.  Lower the heat and cover for 15 minutes until done.

In a wide bottomed pan, heat 3 tablespoons of canola or vegetable oil.  When it is hot, add onions and eggplant.  Make sure to spread them out on the pan evenly so each vegetable is touching the bottom of the pan.  This will ensure that there is caramelization and does not steam the veggies.  Leave it on Medium heat for about 10 minutes before stirring.  Keep a close eye on the veggies and sprinkle the coriander powder and red chili powder once they are cooked.  Sprinkle with freshly chopped coriander.

In a bowl, mix all the ingredients for the raita and garnish with a sprinkling of red chili powder.

Serve everything together.