KCB 5.18: Eggplant, Potato, and Curd Cheese
Eggplant, Potato, and Curd Cheese
Our spiritual master, Srila Prabhupada, taught Dipak, my old friend and culinary guide, how to prepare this vegetable dish in 1972 giving it the unusual sub-title of 'Meat-eaters Delight'. Because the panir cheese is cut into large uneven chunks and deep-fried in ghee until dark, then slowly stewed in spiced whey, it develops a very "meaty' texture and appearance. Serve this rich and juicy vegetable dish with plain boiled rice, a simple dal, crisp salad, and flat bread.
Note: Save the whey when you make the panir cheese.
• PREPARATION & COOKING TIME: 1 hour
• YIELD: Enough for 4 or 5 persons
• YIELD: Enough for 4 or 5 persons
• ghee for deep-frying
• 2 large baking potatoes, peeled and cut into 2 1/2 cm (1-inch) cubes
• 2 large eggplants, cut into 2 1/2 cm (1-inch) cubes
• home-made curd cheese (panir), plus the whey, made from 8 cups
• (2 litres) milk, pressed for 1/2 hour, and cut into 2 1/2 cm (1-inch) cubes
• 1 tablespoon (20 ml) ghee
• 2 teaspoons (10 ml) cumin seeds
• 1 teaspoon (5 ml) crushed dried red chilies
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1/2 teaspoon (2 ml) turmeric
• 2 cups (500 ml) whey
• 1/2 teaspoon (2 ml) ground coriander
• 1 1/2 teaspoons (7 ml) salt
• 2 large baking potatoes, peeled and cut into 2 1/2 cm (1-inch) cubes
• 2 large eggplants, cut into 2 1/2 cm (1-inch) cubes
• home-made curd cheese (panir), plus the whey, made from 8 cups
• (2 litres) milk, pressed for 1/2 hour, and cut into 2 1/2 cm (1-inch) cubes
• 1 tablespoon (20 ml) ghee
• 2 teaspoons (10 ml) cumin seeds
• 1 teaspoon (5 ml) crushed dried red chilies
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1/2 teaspoon (2 ml) turmeric
• 2 cups (500 ml) whey
• 1/2 teaspoon (2 ml) ground coriander
• 1 1/2 teaspoons (7 ml) salt
1. Add enough ghee to half-fill a wok or deep-frying pan. Place over moderate heat and allow it to reach 190°C/375°F. If you use a large wok or pan, you can fry all of the potatoes simultaneously. Otherwise, add half the potatoes and deep-fry them until golden brown 8 to 10 minutes. Remove and drain them. When the potatoes are all fried, allow the ghee to return to the required temperature.
2. Add half the eggplant pieces and deep-fry them until they are golden brown. Remove and drain them. Allow the ghee to return to the frying temperature; then fry the remaining eggplants and drain them.
3. Deep-fry the panir cubes until they are dark golden brown. Remove and drain. Turn off the heat under the ghee.
4. Heat 1 tablespoon (20 ml) ghee over moderate heat in a heavy 3-litre/quart saucepan. Saute the cumin seeds until golden brown. Add the chilies, asafoetida, and turmeric. Stir momentarily; then carefully add the whey, salt, and ground coriander. Raise the heat until the whey boils.
5. Add the potatoes, eggplant cubes, and pieces of fried panir. Combine the vegetables with the whey, taking care not to crush the eggplant. Boil, reduce the heat to low, and simmer the vegetables for about 20 minutes. Cook until the potatoes become glazed and light golden. The eggplant should be soft but not mushy, and the panir cubes should be juicy. Serve hot.
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Link to this page: https://prabhupadabooks.com/gvd/5/kcb-5-18
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