- 1 quince, peeled, cored, and sliced
- 2 slender eggplant (light pink-purple ones preferred)
- 1 1/2 T fennel powder
- 2 t coriander powder
- 1 t ginger powder
- 1/2 t turmeric powder
- 1 t cayenne pepper powder
- 2 cloves
- 1 tejpatta
- 1 green cardamom
- 2 green chillies, slit (optional)
- 1/2 t Kashmiri garam masala
- 2 T yoghurt
- a pinch hing
- 2-3 T mustard oil
- salt to taste
quince with eggplant
Prepare quince. Halve eggplant along length, and cut into section about 2 inches long. I had 12 such sections.
quinceMake a thin paste of all the powdered spices with a little water and keep ready. Heat oil in a karahi and saute the quince pieces till they are golden. Remove with a slotted spoon. In the remaining oil saute the eggplant sections till golden. If you have used up all the oil then add a teaspoon more. Add hing to the hot oil, followed by cloves, tejpatta, and the cardamom. Turn heat down and add the spice paste. Cook till the water evaporates and the spices start to roast. Stir briskly so that they do not burn. Add yoghurt and stir a minute or two. Add the sauteed quince and eggplant. Add water to cover the vegetables. Add the slit green chillies and salt. Simmer, covered, till quince is tender, about 30 minutes. Add more water if needed. The dish should have a little gravy but not be watery. Take off heat. Sprinkle with garam masala and serve over steamed rice.
