Aubergines tempered with fenugreek and garlic recipe
ingredients
500 g (1.1 lb) Aubergines (baingan), medium-sized
8 tbsp (48 g) 1 3/4 oz Tamarind (imli)
1 cup (120 g) 4 oz Onions, chopped
2 tbsp (36 g) 1 1/4 oz Ginger (adrak) paste
2 tbsp (36 g) 1 1/4 oz Garlic (lasan) paste
3 tsp (9 g) Sesame (tif) seeds
3 tsp (6 g) Coconut (nariyal), desiccated
3 tsp (6 g) Red chilli powder
3 tsp (4 1/2 g) Coriander (dhaniya) powder
1 cup (200 ml) 7 fl oz Vegetable oil
3 Curry leaves (kadhi patta)
2 tsp (3 g) Cumin (jeera) powder
1/4 tsp Fenugreek seeds (methi dana)
2 tbsp (24 g) Garlic (lasan) cloves, chopped
1 tsp (2 g) Turmeric (haldi) powder
8 tbsp (48 g) 1 3/4 oz Tamarind (imli)
1 cup (120 g) 4 oz Onions, chopped
2 tbsp (36 g) 1 1/4 oz Ginger (adrak) paste
2 tbsp (36 g) 1 1/4 oz Garlic (lasan) paste
3 tsp (9 g) Sesame (tif) seeds
3 tsp (6 g) Coconut (nariyal), desiccated
3 tsp (6 g) Red chilli powder
3 tsp (4 1/2 g) Coriander (dhaniya) powder
1 cup (200 ml) 7 fl oz Vegetable oil
3 Curry leaves (kadhi patta)
2 tsp (3 g) Cumin (jeera) powder
1/4 tsp Fenugreek seeds (methi dana)
2 tbsp (24 g) Garlic (lasan) cloves, chopped
1 tsp (2 g) Turmeric (haldi) powder
method
1. Soak the tamarind in warm water and squeeze out the pulp. Quarter the aubergines without disjoining them from the stem.
2. Grind the onions and ginger-garlic paste together.
3. Roast the sesame seeds, coconut, red chilli powder, and coriander powder. Remove from heat. Add 1 tbsp water and grind to a fine paste.
4. Heat the oil in a pan; add curry leaves, cumin powder, fenugreek seeds, and garlic cloves; saute.
5. Add the ground spices, aubergines, tamarind pulp, turmeric powder, salt, and 1/2 cup water; cook on low heat till the aubergines become tender.
6. Serve hot with steamed rice.
2. Grind the onions and ginger-garlic paste together.
3. Roast the sesame seeds, coconut, red chilli powder, and coriander powder. Remove from heat. Add 1 tbsp water and grind to a fine paste.
4. Heat the oil in a pan; add curry leaves, cumin powder, fenugreek seeds, and garlic cloves; saute.
5. Add the ground spices, aubergines, tamarind pulp, turmeric powder, salt, and 1/2 cup water; cook on low heat till the aubergines become tender.
6. Serve hot with steamed rice.
serving amount
serves: 4 - 5
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