Yatimak is a Bushehri dish that is somehow similar to Yatimcheh which is cooked in other cities of Iran. This dish has no meat and is not fried so it could be considered as a healthy diet meal. Furthermore, because of having black-eyed peas, Yatimak has a proper amount of protein, and using eggplant has made it flavorful and tasty.
To prepare this dish, soak black-eyed peas and cook them. Change the water twice while cooking so it doesn’t cause flatulence.
Peel the eggplants and put them in salty water to take the bitterness away and absorb less oil while it is fried.
Put the pan on the stove and pour some oil in it and let it heat up. Then sauté the chopped onion so it becomes lighter. Take the eggplants out of the salty water and wash them with cold water to lose the additional salt.
Chop them and add them to the sauteing onions. Season it with a bit of salt, pepper, and turmeric. After a few minutes add some water to the pan and let it cook for about half an hour until the eggplants are softened. Add a proper amount of tamarind to half a glass of water and filter it after half an hour.
Then pour tamarind water along with the black-eyed peas in the pan and stir them with the eggplants. And at last, add some salt.
This dish must be pungent. If you like spicy food then add more pepper. After the water is evaporated enough serve it and garnish it with fresh vegetables.
- Eggplant: 3,
- Turmeric salt and pepper: to the extent necessary
- Oil: the necessary amount
- Onions: 1
- Hindi diluted cream: 1 cup
- black-eyed peas: 150 g
- Water: 1 cup