Chutney (version III)

South Indian Eggplant

(3 votes)

2 large eggplants
1 tablespoon tamarind paste
1 tablespoon olive oil
1/2 cup chopped green coriander (cilantro leaves)
5 green chili peppers or to taste
1/2 teaspoon turmeric
1 teaspoon black mustard
1/4 teaspoon asafetida powder
salt to taste

Wash the eggplant. Slightly poke the eggplant with a knife. This will help the eggplant not to burst while roasting. Brush oil on the skin. Roast it in the oven 400 degrees for about 10 minutes When it is done, peel the skin, mix the tamarind paste, salt, chopped green chilies, and mash it well.

In a sauce pan add oil When it is hot add the black mustard, turmeric powder, and asafetida. Add the mashed eggplant, turn off the heat and mix well. Remove immediately into a serving bowl. Mix chopped coriander leaves. It goes well with rice, Chapathi (Indian bread) or any type of bread.

Serves: 4.



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