I am sitting here getting ready to write my blog and I am still savoring the wonderful aroma of an awesome dish my oldest daughter made this evening. There is a sweetness as well as a touch of spice that has enveloped the house for hours and brings a sense of peaceful well-being. Her cooking skills and use of spices has become quite developed over the years and I love how she brings new flavors into our cooking and eating experiences.
One of the spices she has began using is Fenugreek. It is used frequently in Middle Eastern and African cooking, as well in the production of artificial maple syrup. It is also commonly used in curry powders. Fenugreek has also been known to be used for medicinal purposes. Oddly enough it is a member of the legume family!
It has been such a busy but very blessed week-end and was quite nice to come home to such a tantalizing smell drifting through the house. It was also wonderful to not have to worry about cooking dinner!! My daughter never ceases to amaze me with her ever-growing culinary skills! This dish is definitely a keeper in our home! 🙂 (All this typing and talk has made me hungry again, I wonder if there are any leftovers in the refrigerator!?!) 🙂
Indian Spiced Cauliflower and Eggplant
1 small onion, chopped
2 cloves garlic, minced
2 tbsp. oil
1 head cauliflower, cut down to bite size pieces
1 medium eggplant, peeled and cut into bite size pieces
1 large can crushed tomatoes
1 can tomato paste
2 1/2 cups water
1/2 tbsp. Garam Masala
2 tsp. garlic powder
2 tsp. onion powder
1/2 tsp. fenugreek
Salt to taste
Heat oil in pan, add onions and minced garlic and saute’ until onions are translucent. Add crushed tomatoes, tomato paste and water, stir well. Add remaining ingredients and cook on medium until vegetables are soft. While these are her measurements on the spices, you can adjust to your own taste.