It is two weeks today since we arrived in Goa and somehow it seems like a life time. The days here fly by, just by living. doing things that make us feel good, cooking, playing, pottering around and going to the beach.
I learn something new everyday and it’s an amazing feeling.
My new Indian kitchen has a large window and i can hear the train passing by, it’s a train that starts at Delhi and runs for 3 days, stopping at various stations all the way down south to Trivandrum in Kerala – when i hear the train it feels good, it fills my heart with warmth and a smile on my face, there is something so magical about it, the thought of it going for 3 days is mad, last summer we bordered the train and traveled for 19 hours, it was hard but magical, we met people, saw places and learned a lot from the way.
We celebrated Rosh H’ashana this week which is the Jewish new year, it’s the time to embrace new thoughts and wishes, make promises to the world and to yourself. Think about the things you would like to leave behind and open your heart to new things to come, i really could not think of any where else in the world i would like to be this Rosh H’ashana and i am grateful for this. in a very symbolic way it’s also Dugra this week which is a Hindu celebration, the festival celebrates good over evil, and is part of a harvest festival marking the goddess as the power behind lifes creation. our neighbor did a Puja ceremony in our new house this morning for new beginnings and good luck, that worked perfectly with our Jewish New Year.
And in return thought it would be time for a new recipe including aubergines which i simply love! i give you:
Aubergine and Paneer Good Wishes
What you will need
- 2-3 x Aubergines cut into cubes, i found baby Aubergines so used about 7
- 3x Tbsp olive oil
- 1 x Red onion chopped
- 4 cm Grated ginger root
- 6 x Garlic cloves, chopped
- 2 x Green chillies, chopped with seeds – yes, it will be spicy
- 3 x Chopped tomatoes, preferably plum tomatoes
- 250gr Paneer cheese, cut into cubes
- 10 x fresh curry leaves or 3 bay leaves
- 1/2 Glass of water
- Spices: 2x dried red chillies chopped or 1x tsp chilli flakes, 1x tbsp mustard seeds, 1x tsp fenugreek seeds, 1x tbsp cumin, 1x tbsp coriander powder, 1x tbsp turmeric, salt and pepper
- Basmati rice to serve
Let’s Get Started
- Pre heat the oven to 200º, on grease proof paper place the aubergines, sprinkle with 2 tbsp of olive oil, some salt and red chillies, cook in the oven until crispy and brown, about 45 minuets.
- Heat 1x tbsp olive oil in a pan, add mustard seeds, fenugreek seeds and fry for 1-2 minuets
- Add onions and fry for 5 minuets until they turn golden.
- Add ginger, garlic and green chilies, stir for 5 minuets
- Add all powder spices and curry leaves and stir for 5 minutes releasing all the aroma of the spices
- Add Tomatoes and water and cook for 10 minutes, stirring and mashing tomatoes in between
- Add paneer and roasted aubergines, stir gently and allow to cook on a low heat for 10 minutes
- Serve with basmati rice and home made chapatti