Vegetarian Vindaloo with Eggplant & Mushroom

Blogging Marathon# 26: Week 1/ Day 2

Theme: Goan Cuisine

Dish: Eggplant & Mushroom Vindaloo

For Day 2 under "Goan Cuisine" for BM# 26, I made Vindaloo with Eggplant, mushrooms and red pepper. A little bit of Wiki gyan (knowledge) about Vindaloo -- "Vindaloo is derived from a Portuguese dish named "Carne de Vinha d' Alhos" which is usually made with pork, red wine and garlic.The Goans modified the dish by using vinegar for the red wine and kashmiri chilies and additional spices."

Vegetarian Vindaloo with Eggplant & Mushroom

When I saw this recipe Eggplant and Mushroom Vindaloo on Vaishali's blog, I wanted to try it myself to see how it tastes. This recipe uses balsamic vinegar instead of white vinegar and that sounded delicious to me. Balsamic vinegar gives the dish a mildly sweet tangy flavor that goes great with the veggies. I add balsamic to my roasted veggies, so I know it tastes amazing. I wasn't disappointed at all. When I tasted the dish, there was a party of flavors in my mouth. Its tangy, spicy, sour, sweet, all at the same time.

Vegetarian Vindaloo with Eggplant & Mushroom

Here's how I made the dish. Vaishali's original recipe can be found here.

Blogging Marathon# 26: Week 1/ Day 2 Theme: Goan Cuisine Dish: Eggplant & Mushroom Vindaloo For Day 2 under "Goan Cuisine" for BM# 26, I made Vindaloo with Eggplant, mushrooms and red pepper. A little bit of Wiki gyan (knowledge) about Vindaloo -- "Vindaloo is derived from a Portuguese dish named "C...

Vegetarian Vindaloo with Eggplant & Mushroom

Summary

Rate it!0050
  • Courseside dish
  • Cuisinegoan
  • Yield4 servings 4 serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time20 minutesPT0H20M
  • Total Time50 minutesPT0H50M

Ingredients

For the Curry:
Medium Eggplant - I used an Italian eggplant, chopped into large pieces
1
Red Pepper - medium, chopped into large pieces
1
Mushrooms - halved or large (I used cremini or brown mushrooms)
8, quartered if
Red Onion - large, chopped
1
Crushed tomatoes
½cup
Cinnamon stick
1"
Mustard seeds
1tsp
Spring Onions - both green and white parts chopped
4
Cilantro - finely chopped
3tbsps
Salt
to taste
For the Marinade:
Balsamic vinegar
¼cup
Garlic
4 cloves
Ginger - piece
1"
Extra virgin Olive oil
1tbsp
Ground Coriander
2tsps
Ground Mustard seeds
2tsp
Ground Cumin seeds
1tsp
Turmeric
¼tsp
Garam Masala
1tsp
Red chili powder
1tsp
Salt
1tsp
Sugar
1tsp

Steps

  1. Prepare the Marinade: Grind all the ingredients listed under Marinade along with 2-3tbsp water.
  2. Marinate the Veggies: Marinate eggplant, pepper and mushrooms in the marinade for 1 hour.
  3. Make the Curry: Heat 2tbsp oil in a large pan; add the onions and cook until they turn golden brown on medium flame, about 8-10 minutes.
  4. Add marinated veggies along with the marinade. Cook on medium flame for 5-8 minutes.
  5. Then add crushed tomatoes and cinnamon stick, cook on medium-low flame, covered for 35-40 minutes or until the veggies are completely tender.
  6. Finally add the mustard seeds, check the seasoning. Garnish with chopped cilantro and green onions. Serve with steamed rice or bread.

I served with stuffed buns and leftover peanut rice -- a very non-Goan combination :-)

Vegetarian Vindaloo with Eggplant & Mushroom

Lets check out what my fellow marathoners have cooked today for BM# 26.

Vegetarian Vindaloo with Eggplant & Mushroom
Similar Posts