karadekoolaid
Legendary Member
Ingredients:
1 large aubergine (eggplant) sliced lengthwise into fingers
Oil for cooking
Salt
1 medium onion, diced
3 cloves garlic, minced
3 hot green chiles, minced
1" ginger, minced
1/2 tsp cumin seeds
1/4 tsp fenugreek seeds
1/4 tsp fennel seeds
2 tsps black mustard seeds
1 large tomato, chopped
1/2 tsp turmeric powder
2 tsps coriander powder
1/4 tsp cinnamon powder
1 tsp hot red chile powder
1 tsp ground black pepper
1 tbsp peanut butter (or 50 gms crushed peanuts)
About a cupful of water
1 tbsp tamarind paste
2 tsps brown sugar
More salt to taste
Method:
1 large aubergine (eggplant) sliced lengthwise into fingers
Oil for cooking
Salt
1 medium onion, diced
3 cloves garlic, minced
3 hot green chiles, minced
1" ginger, minced
1/2 tsp cumin seeds
1/4 tsp fenugreek seeds
1/4 tsp fennel seeds
2 tsps black mustard seeds
1 large tomato, chopped
1/2 tsp turmeric powder
2 tsps coriander powder
1/4 tsp cinnamon powder
1 tsp hot red chile powder
1 tsp ground black pepper
1 tbsp peanut butter (or 50 gms crushed peanuts)
About a cupful of water
1 tbsp tamarind paste
2 tsps brown sugar
More salt to taste
Method:
- Heat a few tbsps of oil in a wide pan on medium heat. Salt the aubergine fingers, then add to the pan. Fry the aubergines, turning occasionally, until browned on all sides and tender. Remove and set aside on a plate with kitchen paper.
- Add a little more oil to the pan and toss in the onions. Cook until soft, then add the minced garlic, chiles and ginger. Cook for about one minute.
- Now add the cumin, fenugreek, fennel and mustard seeds. Cook until the mustard seeds pop - about 30 seconds.
- Add the chopped tomato and saute for about 3-4 minutes.
- Now add the rest of the spices, stir for a minute or so, then add the water. Mix together and cook for 4-5 minutes, until the contents are well mixed.
- Stir in the tamarind paste, sugar and a pinch of salt.
- Add the aubergine fingers, and heat through. Add more salt (or chile powder) if neccesary. This dish should be hot.
