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Spicy Eggplant in Ginger Tamarind Sauce

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Spicy Eggplant in Ginger Tamarind Sauce

Spicy Eggplant in Ginger Tamarind Sauce

	4.0 Stars based on 32 Reviews
Author : madhuma...	Published On : Sep 17, 2007
Preparation Time: 7 min	Recipe Type : Veg-Main
Cooking Time : 25 min	Standing Time : 5-8 mins
Yield : 4 (4 servings)	Ingredient : Egg

Description : Spicy Eggplant In Ginger Tamarind Sauce Recipe made easy, learn how to make Spicy Eggplant in Ginger Tamarind Sauce Recipes at home.

Recipe of Spicy Eggplant in Ginger Tamarind Sauce
Ingredient Name	Unit	Quantity

Black Mustard Seeds	cup	1/2
Boiling Water	cup	1/4
Cayenne Pepper	tsp	1
Eggplants/Brinjals (Baingan)	lbs	1
Flaked Coconut	cup	1/2
Ground Cinnamon (Pisi Dal Cheeni)	tsp	1/4
Ground Cloves (Loung)	tsp	1/2
Ground Coriander (Pisa Dhania)	tsp	2
Minced Garlic (Pisa Lehsan)	tsp	1 1/2
Salt	to taste
Tamarind (Khatai)	number	1 1/2
Unsulphured Molasses or Brown Sugar (Gur)	tbsp	2
Vegetable Oil	tbsp	3
Directions \| How to make Spicy Eggplant In Ginger Tamarind Sauce

1) Put the tamarind in a nonmetallic bowl. Add 1/4 cup boiling water and let it soak for 30 minutes. 2) Mash the pulp and extract as much juice from it as possible. Pour all liquid into a bowl, and save the fibrous residue for making the sauce. 3) Slit the eggplants lengthwise to within 3/4 inch of the stem end so that each eggplant remains in one piece. Measure out the spices and place them right next to the stove in separate piles. 4) Heat 2 tablespoons of the oil in a large frying pan or skillet over medium-high heat for 1 minute. Add the garlic and fry for 30 seconds. 5) Add the coriander, cinnamon, and cloves; fry for 15 more seconds. Stir in the coconut and cayenne pepper; continue frying, stirring, until lightly toasted (about 2 minutes). 6) Turn off the heat and stir in the salt, tamarind liquid, and molasses, and mix well. Stuff the eggplants with the spicy coconut mixture. 7) Secure them by wrapping thread around them. Heat the remaining 1 tablespoon oil in the same pan over medium-high heat. 8) When it is hot, add mustard seeds. Keep a pot lid handy, as the seeds may spatter and fly all over. 9) When the seeds stop spattering, add the eggplants in one layer. Fry the eggplants, turning them often, for 3 or 4 minutes. 10) Reduce heat to medium or medium low and cook them, covered, for 10 to 12 minutes or until they are soft and cooked through. Turn off heat. 11) Transfer them to a serving platter, pour Ginger-Tamarind sauce over them, and serve immediately.

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Some videos may differ from the above recipe but will give you good idea on how to follow the recipe.

Spicy Eggplant In Ginger Tamarind Sauce

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Submitted Date:	Mar 2, 2012
Submitted By:	pooja
Comments:	there is no mention of ginger in the list of ingredients neither is it used during the cooking...

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