Recipe Sweet & Sour Aubergine, Maharashtra style

karadekoolaid

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Joined
4 Aug 2021
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Location
Caracas, Venezuela
Ingredients:
1 medium aubergine/eggplant, diced
Oil for cooking
1 medium onion, cut into half moons
thumbnail sized piece of fresh ginger, grated
2 cloves garlic, minced
2 fresh red chiles (Thai or finger chiles), finely chopped
3-4 tbsps grated coconut (or decimated coconut)
2 tbsps brown sugar
2 tbsps tamarind water (or juice of 1 lemon)
1 tsp turmeric
1 tsp cumin powder
1/4 tsp fenugreek
1 tsp nigella seeds
1 tsp garam masala
Salt to taste
Water or vegetable stock
Coriander leaf to decorate

Method:
  • Heat the oil in a pan and add the aubergines. Cook gently until browned, then remove and drain on paper towels
  • In the same pan, gently fry the onions until translucent.
  • Now add the garlic, ginger and chile and stir fry for about 1 minute.
  • Add the coconut and toast for about a minute.
  • Add the spices and stir for about 30 seconds, then add the sugar, tamarind water, salt and enough water to barely cover the mixture. Simmer gently until the water has almost evaporated.
  • Now add the cooked aubergine , mix well together and cook for another 4-5 minutes. Add a little extra liquid if necessary and season to taste. Sprinkle with coriander leaf and serve.
    Aubergine sweet 5 sour.jpg
 
Ingredients:
1 medium aubergine/eggplant, diced
Oil for cooking
1 medium onion, cut into half moons
thumbnail sized piece of fresh ginger, grated
2 cloves garlic, minced
2 fresh red chiles (Thai or finger chiles), finely chopped
3-4 tbsps grated coconut (or decimated coconut)
2 tbsps brown sugar
2 tbsps tamarind water (or juice of 1 lemon)
1 tsp turmeric
1 tsp cumin powder
1/4 tsp fenugreek
1 tsp nigella seeds
1 tsp garam masala
Salt to taste
Water or vegetable stock
Coriander leaf to decorate

Method:
  • Heat the oil in a pan and add the aubergines. Cook gently until browned, then remove and drain on paper towels
  • In the same pan, gently fry the onions until translucent.
  • Now add the garlic, ginger and chile and stir fry for about 1 minute.
  • Add the coconut and toast for about a minute.
  • Add the spices and stir for about 30 seconds, then add the sugar, tamarind water, salt and enough water to barely cover the mixture. Simmer gently until the water has almost evaporated.
  • Now add the cooked aubergine , mix well together and cook for another 4-5 minutes. Add a little extra liquid if necessary and season to taste. Sprinkle with coriander leaf and serve.View attachment 98136
Any chance of you coming to cook for me please? I could really do with a decent meal about now!
 
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