Tuesday, December 13, 2005

The swooning Mullah

Mullah Gash Kardeh (The swooning Priest / mullah or that which makes the mullah swoon).

I got this one out of an Irani cook book. Can't vouch for the authenticity of either the recipe or the book. (I mean I HAVE seen scores of Indian cook books written by non-Indians and the recipes are so different from the original that most Indians would find them funny)!!

But I have to say, authentic or not, it is very easy to make and quite tasty. It is a vegetarian recipe.

I was at that point hunting around for vegetarian recipes with Brinjals or eggplants (A's favorite) to coax him away from red meat(Cholesterol problems).

A ofcourse thought that it could be improved by adding vast quantities of "mouton" and when I refused, he made me make the vegetarian bit and then added his own meat variation.

So here is the recipe in two parts: The original vegetaraian swooning priest. And then A's meaty variation. Bon Appetit!

(For two)
You will need:
2 small eggplant or one large plump one
3-4 tomatoes
2 onions
(The above three should be sliced into roundels / rings)
3-4 cloves of garlic
salt, pepper
Lots of coriander leaves, chopped finely
1/2 cup hot water
1 tsp oil

How to:
1. Slice eggplant, tomatoes and onions into roundels / rings. The eggplant should be 1/4 inch thick
2. Slice tomatoes into roundels
3. Slice onions into roundels
4. Grease the bottom of a dish (which has a tight lid) with a little oil. About 1 tsp.
5. Place in order, eggplant, tomato and onion (eggplant at the bottom, tomato above it and then the onion ring). When one layer is formed, place again in order eggplant, tomato and onion.
Between each veggie, sprinkle salt, pepper and coriander leaves finely sliced.
6. Grate the garlic and sprinkle over the layered veggies.
7. Pour half a cup of hot water into the dish. (It will fill only a little bit, but that will do. The veggies need not be immersed in water. Infact, they shouldnot be immersed in water).
8. Now, tightly close the lid. (If the lid does not close tightly, cover the top of the dish with a sheet of foil and then put the lid).
9. Cook over low flame for 40-45 minutes.
10. The veggies will release their juices and should be soft and pulply but you can (requires some finesse, lift the layers out...tastes fine even if they are reduced to a pulp, it looks better intact, when served).

You can eat them with bread I guess. Rice works for me.

Now, the non-vegetarian bit.
You will need (in addition to the above):
1/2 kg of mince meat (beef or lamb)
3-4 garlic cloves finely grated
1" piece ginger finely grated
salt to taste
Cooking oil

1. Heat oil in a wok / frying pan
2. Add garlic and stir so that they don't stick to the pan.
3. Add the meat and stir well.
4. Add the ginger.
5. Fry for 10 minutes (or a little bit more), over medium to high flame.
6. Add the cooked veggies (step 10 of above recipe)
7. Season with salt (check first, since the veggies already have salt in them).
8. Remove from fire and well...enjoy!

1. If you are an irani or know about Iran and happen to read this recipe and find it a far cry from the original recipe, please donot get angry with me and please be kind enough to let me have the correct recipe. I will appreciate it highly.

2. We Indians prefer loads of onions, garlic and ginger. Please add as much or as little as you prefer. But remember, while cooking the meat, do add the ginger. Donot omit it.


vkn said...

SF - this is an intriguing recipe, will have to try and see how it comes out. We would not cook any vegetables for more than 15 minutes covered, do we? 40-45 minutes seem to be a bit high, all the veggies would be smashed to pulp by then. But again, will definitely try out as it is given and see the result. What do you think?

Sukanya M said...

Well the recipe calls for steaming over very low flame. But yes, the veggies will def cook much before 40 minutes.....

anthony said...

Hi,, saw u at Chef's blog... welcome to the chef's world

Kalyn said...

We'd love to have you join in for Weekend Herb Blogging. This is an event where our goal is to learn about new herbs and other food plants, so there are not a lot of rules. Just post about any herb, plant, veggie, or even a flower on the weekend (some people start as early as Thursday) and then send me the permalink in an e-mail (kalynskitchen *at* comcast *dot* net) by midafternoon on Sunday (Utah time). Then on Sunday night I publish a recap spotlighting all the locations and highlighting what people have posted about. It's a lot of fun to see where they all come from.

Kalyn said...

It's Kalyn again. I forgot to say that you should include a tag Weekend Herb Blogging in your post which links back to my blog. Hope you can join us.

By the way, since you're new to blogging, maybe you don't know that you can publish the profile information in blogger (as much as you want to reveal), then it makes your comment name automatically link back to your blog. It's a good thing to do because when I'm reading blogs if the person who wrote the comment sounds interesting I always click to see their blog. If you don't allow access to the profile then people can't find you that way. Ignore me if you already knew that and didn't want to do it, but I thought maybe you didnt' know.