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Thread: Aubergine CurryKerala

  1. #1
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    wink Aubergine CurryKerala

    Food AubergineCurryKerala - Aubergine CurryKerala

    Ingredients:

    40 gm tamarind pulp 500 gm bay aubergines (baingans)
    salt
    1/2 fresh coconut, grated
    6 whole red chillies
    1 tsp coriander seeds
    1/2 tsp cumin seeds
    4 tbsps oil
    1/4 tsp mustard seeds
    1 tsp chopped garlic
    1 tsp fresh ginger, chopped
    8-10 curry leaves
    400 gm onions, chopped
    1/4 tsp turmeric powder
    1 tbsp chopped coriander leaves, to garnish

    Method:

    Soak the tamarind in 1/2 cup hot water for at least 30 minutes.
    Make 2 incisions, like a cross, halfway up each aubergine. Cut off the stems.
    Soak in water with a pinch of salt for 15 minutes, to reduce the natural bitterness.
    On a heated griddle toast the coconut for 5-6 minutes, then add the chillies and coriander seeds and toast for 2-3 minutes.
    Add the cumin and toast for 1 minute.
    Put into a small grinder and grind to a paste, adding a little water.
    Heat the oil in a cooking pot and add the mustard seeds.
    When they crackle, add the garlic, ginger and curry leaves, then the onions and turmeric.
    After 25 minutes add the spice paste and saute for a further 10-15 minutes, adding a little water if the spices stick.
    Add 2 cups water, stir well, add salt to taste (about 1-1/4 tsps) and the aubergines and cover with the lid.
    After 15 minutes add the tamarind water (after squeezing the tamarind and straining it).
    Cook until the aubergines are tender, then remove from the heat and sprinkle with coriander leaves when serving.
    2112kjd - Aubergine CurryKerala‚Äč

  2. #2
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    Default Re: Aubergine CurryKerala

    nice recipie
    thanks for sharing

  3. #3
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    Default Re: Aubergine CurryKerala

    yummy sharing

  4. #4
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    Default Re: Aubergine CurryKerala

    v nicy

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