Name: Hanuman’s eggplant pachadi
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Ingredients: 12 Japanese eggplant, halved lengthways; 140 ml vegetable oil; 1 Spanish onion, finely chopped; 15 gm ginger, finely grated (3cm piece); 2 garlic cloves, finely chopped; 3 cardamom pods, bruised; 3 cloves; 2 tsp each ground cumin, coriander and chilli; ½ each star anise and cinnamon quill; ½ tsp brown mustard seeds; ¼ tsp fennel seeds; 1 sprig fresh curry leaves; 125 ml tomato passata (½ cup); 125 ml sambal asli (see note) (½ cup); 2 vine-ripened tomatoes, coarsely chopped; To taste: caster sugar; To serve: coriander

Hanuman’s eggplant pachadi

Australian Gourmet Traveller recipe for eggplant pachadi by Hanuman restaurant in Darwin.

Serves 4

Prep

25M

Cook

25M

Total

50M

“For three years now I’ve been longing for more of the eggplant pachadi at Hanuman in Darwin. As I don’t seem to be making it back to Darwin, would you request the recipe please?”

Roberta Curr, Farrer, ACT

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Ingredients

12 Japanese eggplant, halved lengthways

140 ml vegetable oil

1 Spanish onion, finely chopped

15 gm ginger, finely grated (3cm piece)

2 garlic cloves, finely chopped

3 cardamom pods, bruised

3 cloves

2 tsp each ground cumin, coriander and chilli

½ each star anise and cinnamon quill

½ tsp brown mustard seeds

¼ tsp fennel seeds

1 sprig fresh curry leaves

125 ml tomato passata (½ cup)

125 ml sambal asli (see note) (½ cup)

2 vine-ripened tomatoes, coarsely chopped

To taste: caster sugar

To serve: coriander

Method

Main

1.Place eggplant in a colander, scatter with 2 tsp fine sea salt and set aside for bitter juices to drain (15 minutes).

2.Meanwhile, heat 40ml oil in a large frying pan over medium heat, add onion and sauté until tender (5-7 minutes). Add ginger and garlic, sauté until tender (1-2 minutes). Add spices and curry leaves, cook until fragrant (1-2 minutes), add passata, sambal asli and tomato, stir occasionally until flavours develop (5-7 minutes). Season to taste with caster sugar and fine sea salt, keep warm.

3. Heat remaining oil in a large frying pan over high heat. Rinse eggplant under cold running water, pat dry with absorbent paper, then fry in batches, turning occasionally, until golden (2-3 minutes on each side). Drain on absorbent paper, then serve hot drizzled with sauce and scattered with coriander.

Sambal asli is an Indonesian chilli sauce available from Asian grocers.
This recipe is from the August 2010 issue of
.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Alice Storey

Styling by Geraldine Muñoz