Sunday night meal prep is usually pretty epic at casa de Baldwin. That is until I stepped it up a notch and had a Skype date with a friend who is traveling down south. He loves cooking Indian food so introduced me to my first vegetarian Indian cooking lesson.
First up was the rice dish. I put oil in the bottom of the pot first followed by curry & turmeric. Then in went the rice & water after a few mins of the oil & spices cooking on medium heat. I brought it to a boil and then turned down to simmer while I cooked the other three dishes. I used brown rice to keep it healthy.
Next up was a really easy dish called Capsicum. It contains oil, black mustard seed and green pepper. Medium heat for a few mins and then cooked on low for another 10-15 mins.
Ok the next two dishes were a tad more complicated because I was watching 4 pots at once but realistically not that difficult. Oil, curry, turmeric, chili powder, fresh grated ginger and garlic went into the bottom of the pot first on medium heat. Then both dishes got half a yellow onion & half a jalepeno pepper. The first pan is called Chana Masala and I added a can of chick peas (one can of water) and several plum tomatoes diced up.
The next dish is called Bhurtha and was my favourite. It starts the same way as the Chana Masala but while I was cooking everything I prepped the eggplant. I broiled it on high turning it for 5-10mins and then micrwaved it on high for 8 minutes to soften it up. I was then easily able to peel the skin and dice it up. This dish also got diced tomatoes with the full eggplant.
Needless to say it was probably 30 mins to an hour of prep because I had no idea what I was doing but it turned out well and I can’t wait for leftovers this week!