So a few weeks ago I saw a Curried Meatballs With Eggplant Recipe from the New York Times.
Since I love meatballs and eggplant and Indian spices, I decided to print out the recipe and make it.
Boy, was I in for a project!
I had to toast the spices and then pulverize them in a mortar. This wasn't really hard and my condo smelled amazing from the combination of mustard and cumin seeds, coriander seeds and chile flakes.
Then I combined part of the spices with sauteed onions and meat and some of the cooked rice to form meatballs.
THEN I had to make the eggplant/tomato part which took multiple steps of sauteeing the vegetables separately and then putting them together and adding the spices. And I did not even salt the eggplant as the recipe called for!
The recipe took almost 2 hours (even with my mad awesome chopping skills), but it did taste awesome. It also froze well.
So if you want a project for this weekend, go ahead and make this recipe.
Have a great weekend everyone! And let's hope the Congress comes to its senses and ends the shutdown...otherwise, I'm going to have to figure out some sort of employment!
1 comments:
Are the arrows on your list pointing to the things you needed to buy at the store? I do that all the time. A little adjustment of the spices and I would definitely love this dish. It looks so pretty! Hope you are hanging in there.
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