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* Exported from MasterCook *

 

EGGPLANT CURRY

 

Recipe By : Contra Costa Times, 5/8/02

Serving Size : 4 Preparation Time :0:00

Categories : 5/8/02 Contracostatimes

(X-Posted)

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 ounces tamarind pulp

1 pound eggplant (12 baby eggplants if you can

find them)

4 ounces fresh coconut -- (1 cup) grated

2 whole dried red chiles (guajillo work best)

1 teaspoon coriander seeds

1/2 teaspoon cumin seeds

4 tablespoons oil

1/4 teaspoon mustard seeds

1 teaspoon chopped garlic

1 teaspoon fresh ginger -- peeled and chopped

8 curry leaves (or curry powder to taste) -- (8 to 10)

2 onions -- chopped

1/4 teaspoon turmeric powder

1 dash Salt

1 tablespoon chopped cilantro leaves -- to garnish

 

1. Soak the tamarind in 1/2 cup hot water for at least 30 minutes.

 

2. If using baby eggplant, make 2 incisions, like a cross, halfway up each

eggplant. Cut off the stems. Soak in water with a pinch of salt for 15

minutes, to reduce the natural bitterness. If using large eggplant, peel if

desired and cut into thick slices.

 

3. On a heated griddle toast the coconut for 5-6 minutes, then add the

chiles 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.

 

4. 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 sauté for a further 10-15

minutes, adding a little water if the spices stick.

 

5. Add 2 cups water, stir well, add salt to taste (about 11/4 teaspoons) and

the eggplants and cover with the lid. After 15 minutes, add the tamarind

water (after squeezing the tamarind and straining it). Cook until the

eggplants are tender, then remove from the heat and sprinkle with cilantro

leaves when serving.

 

Per serving: 293 calories, 3 g protein, 21 g carbohydrates, 23 g fat, 0

cholesterol, 287 mg sodium, 7 g fiber. Calories from fat: 68 percent.

 

 

 

 

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NOTES : Serves 4

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