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Ingredients : 2
large eggplant, sliced thinly
2
teaspoons salt
2
teaspoons turmeric, ground
1
tablespoon black mustard seeds
1/2 cup vinegar
1
medium onion, chopped finely
4
cloves garlic, sliced
1
tablespoon finely chopped fresh ginger
1
tablespoon cilantro, ground
2
teaspoons cumin, ground
1
teaspoon fennel, ground
1/2 cup tamarind pulp
3/4 cup hot water
4 fresh green chilies, seeded and sliced
8
cm cinnamon stick
2
teaspoons chili powder
2
teaspoons sugar
Extra salt to taste
Cooking oil for frying
Method :
Rub the sliced eggplants with salt and
turmeric before leaving for an hour in a bowl. Drain off liquid and dry
th eggplant with kitchen towels. Heat a wok with about 2.5 cm oil and
fry the eggplant slices with slow heat until brown on both sides. Remove
with a slotted spoon and put in a dry bowl. Reserve the oil.
Use a food processor to blend the mustard
seed and vinegar on high speed until the mustard is ground. Add onion,
ginger, and garlic. Cover and blend again until the paste is smooth. Set
aside.
Heat up a a small dry pan and gently fry
the cilantro, cumin and fennel. Shake and stir the pan until the spices
turned to medium brown. Squeeze tamarind pulp in hot water, strain and
discard the seeds. Heat half cup of the reserved oul and fry the blended
mixture for 5 minutes. Add cilantro mixture, chilies, cinnamon, chili
powder and strained tamarind liquid. Add the fried eggplant, stir well
with cover and simmer for 15 minutes. Remove from heat and stir in the
sugar. Add extra salt to taste if required. Cool thoroughly the store in
clean dry jars. Keep in the fridge for weeks.
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