Currying Flavor

Culinary educator Raghavan Iyer demystifies the flavor of Indian curries in his book, 660 Curries.

Baingan Nu Bharto

Smoky Eggplant with Garlic and Red Chiles

Serves 6

If you are grilling, place the eggplants on the grill grate, cover the grill, and cook, turning them periodically to ensure even grilling, until the skin is evenly charred, about 25 minutes. If you use the broiler, position the broiler rack so the eggplants will be about 6 inches from the heat. Place the eggplant directly on the rack, or on a rack in a broiler pan, and broil, turning them periodically, until the skin is evenly charred, about 25 minutes.

Tip: Stop by any Asian grocery store to find mounds of fresh Thai chiles in the refrigerated produce section. Hand-pick the fiery reds for this recipe. If you don’t have access to such a store, go to the spice aisle of your supermarket, where you will find a jar or a bag of dried red chiles labeled Chiles Japones (means Japanese but these are Thai chiles) or Chile de Arbol (cayenne). Soak the required number of chiles in a bowl of hot water until reconsitituted, about 30 minutes.

East Indian Bottle Masala

Makes 2 cups

Recipes courtesy of Raghavan Iyer's 660 Curries. Music break:

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