Gopie's Eddoes and Baigan Curry...

Eddoes and Baigan Curry

(This recipe is Copyrighted and owned by Nanda Sahadeo. Anyone reposting it on their site without permission from Nanda Sahadeo is committing an infringement.)

Eddoe is Taro Root. It is versatile and once upon a time when Irish Potatoes were banned from Guyana, it was used to substitute the latter in many of our dishes. Unlike Potatoes, Eddoes have a distinct flavor and are heavier in texture when boiled. Eddoes can sometimes be problematic as some does not boil/cook properly no matter how long you cook/boil them. At home in Guyana,when we get "boiling" eddoes from a particular seller, you will go back and buy from that person always. "Boiling" eddoes mean that they will cook through and not remain raw. Eddoes also can scratch your hands when you peel it. In Guyana, we get one variety of Eddoes, however, I have noticed several varieties in New York City.

I first saw this style of cooking Eddoes and Baigan curry, while we were helping to cook for The Mahadeo's 25th Wedding Anniversary in Barbados, 2005. Then later again at the puja of Amrita Singh from our Mandir in Triumph Village, on the East Coast of Demerara in Guyana. Her husband, Gopie Singh, made it and we loved it.The gravy is nice and thick--it goes really well with hot Sada or Paratha rotis.

Eddoes and Baigan curry is often cooked when Hindus have religious ceremonies and weddings--it is one of the 7 kinds of dishes that we serve.


Ingredients:

2 lbs eggplant/baigan chopped into cubes
2 lbs eddoes cubed
2 cups chopped onions
5 flakes garlic minced
4 tablespoons curry powder
2 teaspoons garam masala
2 teaspoons ground jeera/cumin
6 cups hot water
4 teaspoons oil
Salt to taste
Minced hot pepper to taste or it can be omitted and eaten with pepper sauce.

Method:

1.Heat the oil in a heavy bottom, deep pot or a karahi on medium hot flame.

2.Add chopped onions and saute until transparent.

3. Add garlic and saute for a minute.

4. Add chopped baigan and stirred until properly coated.

5. Add 2 teaspoons salt. Stir to ensure it is properly incorporated.

6.Add the curry powder, stir until it coats the vegetable and allow to fry for 2 minutes.

7. Add the garam masala, stir until it all of the vegetables are coated.

8.Add the chopped tomatoes, stir completely then cover the pot.

9. When the masala starts to stick to the bottom, add 4 cups of hot water.

10. Allow to cook until the vegetables are soft and mushy.

11. We need the baigan to be as mushy as possible. So using whatever is available-- a dal ghotni,

Dal Ghotni

immersion blender or potato masher, mash/blend until the gravy is extremely thick.

12. Now add the chopped eddoes to the pot and stir until completely incorporated.

13. Add the remaining 2 cups of boiling water. If using fresh hot peppers, add them at this stage.

14.As soon as the gravy starts to bubble, lower the heat to a low flame and cover the pot again.
15. Allow to cook until the eddoes are completely boiled through. Test by cutting one of the pieces with your spoon--if it runs through smoothly--it is cooked.

16. If it is not completely cooked through, add about 1/2 cup of boiling water and allow to cook again.
17. Keep testing every 10 minutes and as soon as the eddoes are cooked through, add the ground jeera.
18. Taste and add salt to suit your taste then allow to simmer for 2 minutes more.

19.Remove from heat.

Eddoe and baigan curry is especially delicious when eaten hot with rotis.