Eggplant, tomato and panir Serves 4.
5 large, ripe tomatoes ( quartered)
Half cup water
1 large eggplant ( cut in cubes)
Ghee for deep frying
Half tablespoon minced fresh ginger
Half teaspoon minched fresh chili
1 ½ teaspoon black mustard seeds
¼ teaspoon hing
Pinch of turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon turbinado sugar
2 table spoon salt
6 cups milk
Procedure
cut panir into ½ inch cubes a deep fry until golden brown.
Place the tomatoes and water in a covered saucepan. Simmer
For 15minutes. Pour the contents through a sieve and strain into a bowl.
Discard seeds and skin
In a wok heat ghee to medium hot temperature . Deep fry eggplant cubes
Until golden brown and tender . Set colander over bowl. Drain eggplant. Save ghee.
The ghee that has been drained off the eggplant can be used to fry spices
In a large frying pan heat ghee over high heat for 30 seconds . Stir in ginger,
Chili, mustard seeds, and hing. Fry until the seeds start popping . Add tomato puree, remaining
Spices, and fried eggplant . Simmer uncovered for 8 minutes. Add panir and cover. Cook for 2 more minutes.
Serve hot.