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Ingredientes
- 2 x Aubergine, sliced medium thick, about 11/2 pound total
- 1 1/2 Tbsp. Tamarind Pulp Coarse (kosher) salt
- 2/3 c. Water
- 1/4 c. Plus
- 3 Tbsp. Peanut Oil
- 2 c. Onion, thinly sliced
- 3 x Cloves garlic, crushed in a press
- 1 Tbsp. Ginger, fresh, grated
- 1 tsp Coriander, grnd
- 1/2 tsp Curry Pwdr
- 1/4 tsp Pepper, Cayenne, grnd, or possibly to taste
- 1/2 tsp Pepper, Black, fresh grnd
- 1 pch Cinnamon, Grnd
- 1/2 c. Raisins, golden brown
- 1 1/2 tsp Sugar, light brown, packed, or possibly to taste Salt, to taste
- 1/2 tsp Garam Masala Cilantro, Fresh, leaves, for garnish
Direcciones
- 1. Place aubergine in colander, sprinkle with coarse salt, & leave for 30 min. Rinse thoroughly & dry well with paper towels.
- 2. Soak tamarind pulp in 1/3 c. boiling water, off the heat, for 15 min. Stir & mash with fork to help it dissolve. Strain through a fine strainer into a bowl, pressing on the solids with the back of a wooden spoon to extract all the liquid.
- 3. Heat 1/4 c. of the oil in a large, deep skillet over medium heat. In batches, cook the aubergine till golden brown on both sides, about 7 min per batch, transferring the cooked aubergine to paper towels to drain. Drain thoroughly, changing the paper towels with each batch.
- 4. Heat the remaining oil in a large, heavy flameproof casserole or possibly dutch oven, over medium heat. Add in the onions & cook, stirring, till golden brown, about 10 min. Reduce heat to low. Add in garlic, ginger, coriander, curry pwdr, cayenne, black pepper & cinnamon & stir for 1 minute.
- 5. Add in the remaining water, tamarind liquid, raisins & sugar & salt to taste & simmer over low heat till the mix reduces & thickens, 5-7 min. Add in the garam masala & cook for another minute. Serve garnished with cilantro leaves.
- NOTES : This curry with its winning combination of sweet, sour & spicy flavors is one of my absolutely favorite ways to prepare aubergine. Serve it
- as part of a curry meal, or possibly as an accompaniment to grilled poultry or possibly meat.
- It is also excellent at room temperature. When cooking the aubergine, make
- sure you drain it thoroughly of all excess oil. If desired, you can grill
- the aubergine slices instead of frying them.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 319g | |
| Recipe makes 4 servings | |
| Calories 244 | |
| Calories from Fat 95 | 39% |
| Total Fat 10.81g | 14% |
| Saturated Fat 1.85g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 720mg | 21% |
| Total Carbs 38.52g | 10% |
| Dietary Fiber 8.8g | 29% |
| Sugars 23.57g | 16% |
| Protein 3.58g | 6% |
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