It's been an interesting week foodwise. On Friday evening I finally tried out a recipe with eggplant and apples from the Kashmiri cooking book (A Taste of Kashmir, Geeta Samtani). The combination was so hard to believe I had to try it out and see if it actually would work! This is what I did (subbing all deep frying with baking/sauteing): Baked eggplant for 12 mins at 325F. Coarsely pound cumin seeds and throw into hot mustard oil along with fennel seeds, turmeric and pinch of asafoetida, and chili powder. Saute the apples in this and throw in the eggplant with some salt, cover and cook.
Shockingly good, who would have thunk it?
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