Jun 23 - Harappan Eggplant curry
This recipe was all over the news yesterday, thanks to BBC. a recipe recreated from remnants of food found in pot shards at Farmana in Harappa. Using spices common 3000 years ago on the Indian sub continent. The original called for cumin, which wasn't part of Indian cuisine up until the 3 rd century AD (it was a Mediterranean influence, brought in by Phoenician traders).
I replaced the cumin with long pepper (aka Thippili / pippili). and used thin baby eggplants similar to the Japapnese eggplants that are more common to the region rather than the regular ones available in the market.
The dis is simple to make. make a paste of fresh ginger, fresh turmeric and long pepper, saute it with sesame oil, add salt and the eggplants. Cover to cook. add grated green mango when the eggplants are halfway cooked. Finish with a garnish of holy basil.
I served it up with a traditional pongal.