Calcutta Eggplant

1 large onion chopped
12 cloves garlic
6 green thai or serrano chiles
6 tablespoons sunflower oil
3 teaspoons ground paprika
1/2 teaspoon cayenne pepper
1 teaspoon ground turmeric
1 pound japanese eggplants cut into quarters
lengthwise
3 teaspoons tamarind paste
water as needed
2 teaspoons jaggery or packed brown sugar
handful cilantro leaves chopped

Puree the onion, garlic, and chiles in a food processor.

Heat the oil in a large heavy saucepan over medium heat and fry the onion mixture with the paprika, cayenne, and turmeric for 3 minutes.

Add the eggplant and cook for 5 minutes. Dissolve the tamarind paste in a little water and stir in, then add the jaggery or brown sugar. Cook until the eggplant becomes soft.

Serve garnished with lots of fresh cilantro and accompanied with chapatis.


Comments:

Recipe is taken from Chris & Carolyn Caldicott, *World Food Café*, Frances Lincoln Ltd. 1999.
Anonymous, Location not stated.


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