What happens when you cross çilbir — Turkish poached eggs over yogurt topped with chile-spiced butter — with an Indian smoky, eggplant-yogurt — baingan ka raita — and top it all with tadka, spices tempered (i.e., briefly roasted in oil or ghee) to release their essential oils, making them more flavorful and aromatic??

Well, that’s what I set out to find. It was my weekend endeavor, which turned out to be a tasty, little Sunday brunch if I do say so myself.

For the base, I roasted the eggplant over an open flame. When you cook eggplant this way, its skin gets charred (don’t worry, you discard the skin) and its flesh becomes tender and takes on a subtle, smoky flavor. I proceeded to mix the smoky, mashed eggplant (and other aromatic herbs and spices) with the yogurt,

Next, topped the yogurt with two poached [duck] eggs. Lastly, the element that ties it all together, the buttery, chile-infused, Indian-spiced tadka (yum). I used ghee, which lends a rich, nutty flavor.

Interesting tidbit…ghee is a type of clarified butter, that is, butter that has been cooked and strained to remove water and milk solids. Ghee goes one step further; after you clarify ghee, you slowly simmer it until the milk solids caramelize, imparting a rich, nutty flavor.

The green leaves are curry leaves. When sizzled in the hot oil, they get pleasantly and crispy and bestow an earthy, lemony-citrus flavor. They’re definitely worth seeking out. Fresh leaves are best. You can find them at most Indian grocery stores. I always make a trip here to load up on Indian ingredients (spices, dal, lentils, etc.).

I had a handful of last-of-the-season okra on hand. Most people equate okra with sliminess. However, when stir-fried in a hot skillet, there’s no slime whatsoever. On its own, okra has a relatively mild flavor. In this case, the flavor comes from the herbs and spices I added — onion, garlic, ginger, chile, cumin, turmeric, and salt. Everything is sauteéd in a hot skillet with ghee until all the flavors meld and the okra and onions are nicely browned.

Serve with Indian flatbread (e.g., paratha, roti) to scoop up all the goodness. I particularly like methi paratha (flatbread with fenugreek leaves).

Indian-Spiced, Turkish-Style Eggs

For the raita
1 small eggplant weighing around 1/2 pound
8 ounces/1 cup full-fat Greek yoghurt
1-2 green chillies, such as Serrano, finely chopped (seeded for less heat if desired)
A handful of cilantro leaves, chopped
Salt, to taste

For the tadka
2 tablespoon ghee/clarified butter/oil
1 teaspoon black mustard seeds
2-3 dried red chillies, more or less to taste
1/2 teaspoon grated fresh ginger
A pinch of ground chile (such as deggi mirch) [optional]
A sprig of curry leaves
1/4 teaspoon asafoetida powder
Sea salt to taste
A pinch of turmeric

To serve
2 poached eggs
paratha or roti to serve

Roast the eggplant over a flame, turning periodically with metal tongs until completely charred on the outside and soft and tender on the inside, about 15 to 20 minutes. Cool and peel the eggplant, discarding the charred skin. Lightly mash the eggplant.

Mix the yoghurt with chopped green chillies, cilantro and salt. Add the cooled eggplant mash. Mix with a light hand to retain some texture.

For the tadka, heat the oil over medium heat. When hot, add mustard seeds. As they begin to splutter and pop — this won’t take long, 30 seconds or so — add the red chiles, ginger and ground chile and sauté a minute or so.

Add the curry leaves, asafoetida and pinch of salt. Sauté another 30 to 60 seconds until the curry leaves are crispy. Turn off the heat and add the turmeric.

To serve, spoon a layer of eggplant-yogurt on a plate. Top with two poached eggs. Pour the hot tadka over top the eggs and yogurt. Serve with paratha or roti to scoop it all up.

Crispy Indian Okra

Adapted from myheartbeets
12 ounces okra, sliced into 1/2-inch rounds
3 tablespoons ghee
1/2 teaspoon cumin seeds
1 small onion, diced
1 serrano, minced
2-3 cloves of garlic, minced
1/2-inch piece of ginger, minced
1/4 teaspoon ground turmeric
Salt

Heat 2 tablespoons ghee in a skillet over medium-high heat. Add the cumin seeds. Once they begin to sputter, add the onion and serrano. Sauté for 10 minutes.

Add the garlic, ginger and turmeric. Season with salt. Decrease the heat, add the remaining tablespoon of ghee and stir-fry for 10-12 minutes, until okra is dry and crispy.