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PrintSTUFFED AUBERGINES IN SEASONED TAMARIND JUICE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat half the oil in a pan and sauté the onion for about 2 minutes. Add in the ginger and garlic, cook for about half a minute.
- Add the coriander and cumin seeds and sauté for about half a minute.
- Add in the poppy seeds, sesame seeds with coconut and Saute for about a minute or two, stirring constantly. Set it aside.
- Grind the spices in a food processor, adding half a cup of warm water to a thick, slightly coarse paste.
- Mix the peanuts, chilli powder into the spice paste. Adjust seasoning with salt.
- Stuff each of the slits of the aubergines with the spice paste and reserve the remaining paste.
- Heat the wok or large pan over a medium heat with the oil and add the curry leaves and the chillies.
- Allow the chillies to blacken, add the aubergines and the tamarind blended with half a cup of hot water. Add in the reserved spice paste and stir well.
- Cover and cook gently for about 20 minutes or until the aubergines turns tender. Serve with chapatis.
INGREDIENTS
- 1 kg baby aubergines (eggplant), make 3 deep lengthwise cuts without cutting through, soaked in salted water and drained.
- 1 onion, chopped
- 1 tablespoon grated fresh root ginger
- 1 tablespoon crushed garlic
- 2 tablespoon Cooking oil
- 1½ teaspoon coriander seeds
- 1 tablespoon white poppy seeds
- 1½ teaspoon chilli powder
- 2 teaspoon sesame seeds
- 1 teaspoon cumin seeds
- 2 dried red chillies, chopped
- 1 teaspoon concentrated tamarind paste
- 2 tablespoon desiccated coconut
- 2 tablespoon dry-roasted skinned peanuts
- Salt, to taste
- Few curry leaves
8 comments for “Stuffed Aubergines in Seasoned Tamarind Juice”
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