1 tsp cumin
1 tsp ground coriander
1 tsp cinnamon
4 crushed dried red chillies
3 chopped cloves of garlic
100 g chopped onion
2 chopped cloves of garlic
25 g grated ginger
50 ml oil
25 g paprika
600 ml water
2 tsp tamarind liquid
sugar and salt
1 kg peeled and sliced eggplant
1 tsp ground coriander
1 tsp cinnamon
4 crushed dried red chillies
3 chopped cloves of garlic
100 g chopped onion
2 chopped cloves of garlic
25 g grated ginger
50 ml oil
25 g paprika
600 ml water
2 tsp tamarind liquid
sugar and salt
1 kg peeled and sliced eggplant
method
1. Blend 1 tsp each of cumin, ground coriander and cinnamon, 4 crushed dried red chillies and 3 chopped cloves of garlic.
2. Sauté 100 g chopped onion, 2 chopped cloves of garlic and 25 g grated ginger in 50 ml oil, then stir in the blended spices.
3. Stir in 25 g paprika, moisten with 600 ml water and 2 tsp tamarind liquid, a little sugar and salt.
4. Add 1 kg peeled and sliced eggplant, cover with a lid and allow to cook for 10 minutes. Serve in a vegetable dish.
2. Sauté 100 g chopped onion, 2 chopped cloves of garlic and 25 g grated ginger in 50 ml oil, then stir in the blended spices.
3. Stir in 25 g paprika, moisten with 600 ml water and 2 tsp tamarind liquid, a little sugar and salt.
4. Add 1 kg peeled and sliced eggplant, cover with a lid and allow to cook for 10 minutes. Serve in a vegetable dish.
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