Mutton or Chicken with Eggplant
This traditional Parsi dish combines tender chunks of mutton or chicken with meltingly soft, seedless eggplants in a rich, savory gravy. The meat is slow-cooked with aromatic ginger, garlic, and fried onions until succulent, while the eggplants absorb the flavorful juices to create a harmonious texture. Enhanced with fresh herbs and a subtle sweet and sour finish from vinegar and sugar, this stew offers a perfect balance of flavors best enjoyed with rotis or crusty bread.
Ingredients
- 1 pound Mutton or Chicken (tender, fatty cuts) (Originally '1 Ratal'. Cut into serving pieces.)
- 1 1/2 pounds Eggplants (tender, seedless variety) (Originally '1 1/2 Sher'.)
- 1/2 cup Ghee (Originally '1 to 1 1/2 Pasher' (approx 4-6 oz).)
- 1/2 pound Onions (Originally '0.5 Sher'. Finely sliced.)
- 1 tablespoon Salt (Originally '1 1/2 Tola'. Adjust to taste.)
- 1 teaspoon Fresh ginger (Originally '0.5 Tola'. Crushed or minced.)
- 1 teaspoon Garlic cloves (Originally '0.5 Tola'. Crushed or minced.)
- 2 cups Water (Originally '1 Sher'. Use less if cooking chicken.)
- 2 bunches Fresh coriander leaves (For the masala version.)
- 2 whole Green chilies (large) (For the masala version.)
- 1 teaspoon Turmeric powder (For the masala version.)
- 1 teaspoon Black pepper powder (For the masala version.)
- 3 teaspoons Vinegar (strong) (For the masala version.)
- 1 teaspoon Sugar (For the masala version.)
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Instructions
- 1Clean the meat (mutton or chicken) and cut it into serving-sized pieces. Wash twice with cold water. Peel the eggplants. If they are large, cut them lengthwise into four strips and then into 3-inch pieces. If small, leave the stems attached, peel them, and cut lengthwise into two halves. Immediately soak the cut eggplants in cold water to prevent them from turning black.
- 2Peel and crush the ginger and garlic. Peel the onions and slice them very finely (like vermicelli). If making the masala version: wash the coriander leaves and green chilies, then grind them into a fine paste.
- 3Heat the ghee in a heavy-bottomed pot (traditionally a tinned vessel). Fry the sliced onions over low heat until they turn red. Add the crushed ginger and garlic and sauté briefly. If using the masala paste, add the coriander-chili paste along with the turmeric and black pepper at this stage and sauté well.
- 4Add the meat and salt to the pot and mix well with a spoon. You may sear the meat if desired, or simply add the water (approx. 2 cups), cover the pot, and cook on low heat until the meat is partially tender.
- 5Once the meat is slightly tender, drain the eggplants and add them to the pot. Stir carefully occasionally to ensure the eggplants do not break apart. Cook until the internal water evaporates and the ghee separates from the gravy. If making the masala version, mix the vinegar and sugar together and stir into the dish just before removing from heat. Serve hot.
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