Description
This is a spicy tamrind based gravy with eggplants.
General Information
| Country |
India |
| Region |
South India |
| Genre |
Vegeterian |
| Category |
Gotsu |
| Serving Size |
2 people |
| Preparation Time |
45 mins. |
Ingredients
| Measure |
Type |
Item |
| 1/2 |
teaspoon |
Mustard |
| 1/2 |
teaspoon |
Cumin seeds |
| 3 |
teaspoon |
Urad Dal |
| 3 |
teaspoon |
Chana Dal |
| 1/2 |
teaspoon |
Fenugreek |
| 1 |
strip |
Curry leaves |
| 5 |
long |
Red Chilli |
| 8 |
teaspoon |
Coconut powder (fine dehydrated) |
| 1/4 |
teaspoon |
Asafoetida (Hing) |
| 4 |
small |
Eggplant (cut in 4 pieces) |
| 1 1/2 |
teaspoon |
Salt |
| 3/4 |
teaspoon |
Tamrind past (mixed in 100ml. water) |
| 50 |
ml. |
Oil (Canola/Sunflower) |
| 200 |
ml. |
Water |
Method
- Pour 3 teaspoon oil in a shallow frying pan in low-medium heat.
- Add urad dal, chana dal, fenugreek, curry leaves, and curry leaves.
- Once the dals have turned golden brown, turn off the heat and add the coconut powder.
- Stir for a few seconds. Make sure that the cocunut powder does not get burnt.
- Put them in a mixer and grind to a fine paste. Add water slowly when needed.
- Pour 40ml. of oil in a shallow frying pan and add mustard and cumin seeds.
- Once the mustard seeds have stopped spluttering, add the cut eggplants.
- Add salt and fry in low heat.
- Once the eggplants have fried and have become tender (they will turn brown), add the paste.
- Convert everything into a hollow pan (2 quart) and add tamrind paste and water.
- Bring the whole mixture to boil.
- Once the mixture has come to a reasonable thickness, stop.
