2 tablespoons tamarind already prepared in a jar. 8 tablespoons canola oil 1 teaspoon black mustard seeds 1 teaspoon cumin seeds 1 teaspoon urad dal 1 teaspoon yellow asafetida ½ teaspoon turmeric 2 teaspoons sambaar powder (or curry powder – master recipe) 2 cups ripe tomatoes sliced in ¾ inch thick wedges 1 small eggplant (about ¾ pound), cut into ½ inch thick, 1 ½ by 2 ½ inch strips 6 – 12 hot green chilies, sliced 8 – 10 curry leaves fresh or dry 2 tablespoons flaked coconut Salt to taste
Measure out the spices and place them next to the stove in separate piles. Heat the oil in a heavy saucepan over medium heat. When it is very hot, add the mustard seeds. When the seeds stop spattering add the cumin seeds and urad dal. When the dal turns a golden brown (30 seconds), add the asafetida, turmeric and sambaar powder. Stir, add the tomatoes, eggplant, chilies, curry leaves, coconut and salt to taste. Fry, turning and tossing the vegetables, until they look limp and the sauce begins to form in the pan (6 – 8 minutes).
Cover, lower the heat, and cook until the eggplant is tender (about 15 minutes). Add the tamarind, stir well and continue cooking, covered, for an additional 10 minutes or until the tamarind loses its raw smell and is cooked. Uncover and continue cooking for a minute until excess moisture evaporates and a thick, saucelike glaze coats the vegetables. Keeps well refrigerated for up to 3 days.
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Thu 03 Feb 2011 11:25:07 MIST
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All recipes are vegetarian. Some use dairy. No eggs are used in the yogic diet