I've been cutting Little M's hair myself and I think I've been doing a pretty decent job so far. With my cousin's wedding coming up next week, I thought it was the right time to get her started with professional cuts. But the kid created such a fuss when I was trying to prep her for the hair cut trip that I decided to do it myself again. I should have stuck with what I've been doing so far but of course I did not! I wanted try to give her some short bangs in the front and ended up with what looks like something leftover after a mouse chomped away at her hair! Trying to fix it only made it worse! Despair!! This was last week. Now my only hope is that it'll grow a little bit by next weekend and won't look too bad. It's already looking better this week. Fingers crossed!
Onto the recipe now. "A Worldly Epicurean's Delight" or AWED is an event started by DK and hosted this month by Siri, with Sri Lanka as it's theme. I got some lovely green Thai eggplants from the Indian store and thanks to the event, searched specifically for a Sri Lankan dish to use them in. This recipe for Eggplant Moju is adapted from here. It calls for frying eggplant and green peppers in oil separately. I wanted to avoid that and so, nuked them instead. I used onions in place of shallots & added some green chilies for heat. Here's what I did.
6 Thai eggplants, sliced
1 small green pepper, cut
1 medium onion, chopped
2 cloves of garlic, crushed
1 tsp ginger, grated
2 green chilies, chopped
1 tsp vinegar
1/2 tsp turmeric
1/2 tsp mustard paste
1/2 tsp sugar
salt to taste
2 tbsp oil
- Cook the eggplant and green pepper in a microwave safe bowl for 4-5 minutes, until soft. Keep aside.
- In a pan, heat oil. Add ginger, garlic, onion, turmeric, mustard paste and vinegar. Saute for a few minutes.
- Add the cooked eggplant and green pepper and salt to taste.
- Add about 2 tbsp water and mix well. Cover and cook on low for 8-10 minutes.
- Stir in sugar just before serving.
This was just delicious! The tartness of vinegar was perfectly balanced with the sweetness of sugar. Not sure if the texture should have been dry, like a sukhi bhaji. Mine was thinner because of the microwave cooking and the added water but it was just perfect with the rice and I declare my foray into Sri Lankan cooking a success! :) Thanks, Siri and DK!