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
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.


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

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