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Thursday, October 1, 2015,12:17 PM by
Ponmathi Srilekha.S

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STUFFED AUBERGINES IN SEASONED TAMARIND JUICE

This spicy aubergine dish will add a refreshing tang to any meal.
Serves :
4

Preparation Method :

  • Make three deep slits lengthways on each aubergine, without cutting through, and then soak in salted water for 20 minutes. Drain and dry on kitchen paper.
  • Heat half the oil in a pan and sauté the onion for 3 - 4 minutes.
  • Add the ginger and garlic and cook for 30 seconds.
  • Add the coriander and cumin seeds and sauté for 30 seconds.
  • Add the poppy seeds, sesame seeds, coconut, and sauté for 1 minute stirring constantly.
  • Leave to cool slightly, then grind the spices in a food processor adding 105 ml / 7 tablespoons warm water. The mixture should form a thick, slightly coarse paste.
  • Mix the peanuts, chilli powder, and salt into the paste. Stuff the aubergine slits with the spice and reserve any remaining paste.
  • Heat the remaining oil in a karahi, wok, or large pan over medium heat and add the curry leaves and chillies.
  • Let the chillies blacken, then add the aubergines and the tamarind blended with 105 ml / 7 tablespoons hot water.
  • Add any remaining spice paste and stir to mix.
  • Cover the pan and simmer gently for 15 - 20 minutes or until the aubergines are tender.
  • Serve with chapattis and a meat or poultry dish, if you like.

INGREDIENTS

  • 12 baby aubergines (eggplants)
  • 2 tablespoons Cooking oil
  • 1 small onion, chopped
  • 2 teaspoons grated fresh root ginger
  • 2 teaspoons crushed garlic
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 2 teaspoons white poppy seeds
  • 2 teaspoons sesame seeds
  • 2 teaspoons desiccated (dry unsweetened shredded) coconut
  • 1 tablespoon dry-roasted skinned peanuts
  • 1 teaspoon chilli powder
  • 1 teaspoon salt
  • 6-8 curry leaves
  • 1 or 2 dried red chillies, chopped
  • ½ teaspoon concentrated tamarind paste

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