WGN/ CLTV reporter turned chef, turned author Anupy Singla is back at the WGN studios to share a recipe from her new book, "Vegan Indian Cooking."
Meet Anupy and hear some more secrets for easy Indian cooking at home Friday, October 19th, 5pm at the Lincoln Park Whole Foods, 1550 N. Kingsbury.
The free event includes food and drink samples and henna application in celebration of Diwali, the festival of lights.
Here's the recipe from Anupy's appearance on WGN Morning News
Babaji’s Eggplant with Potatoes
Yield: 6 cups (1.42 L)
2 tablespoons oil
½ teaspoon asafetida (hing)
1 teaspoon cumin seeds
½ teaspoon turmeric powder
1 (2-inch [5-cm]) piece ginger, peeled and cut into ½-inch (13-mm) long matchsticks
4 cloves garlic, peeled and roughly chopped
1 medium potato, peeled and roughly chopped (2 cups [300 g])
1 large onion, peeled and roughly chopped (2 cups [300 g])
1–3 Thai, serrano, or cayenne chiles, stems removed, chopped
1 large tomato, roughly chopped (2 cups [320 g])
4 medium eggplants with skin, roughly chopped, woody ends included (8 cups [656 g])
2 teaspoons coarse sea salt
1 tablespoon garam masala
1 tablespoon ground coriander