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INDIAN RECIPE: Tangy Aubergine with Coconut

Serves 4
Preparation: 20 minutes
Cooking time: 30 minutes

Ingredients for Tangy Aubergine with Coconut:

  • 400 gm aubergines / brinjals
  • 1 tsp coriander seeds
  • 2 tsp cumin seeds
  • 1 tsp poppy (khus khus) seeds
  • 2 tsp sesame seeds
  • 1 tbsp tamarind
  • ½ cup mustard oil
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • 1 tsp turmeric powder
  • 2 tsp red chilli powder
  • Salt to taste
  • 10 curry leaves
  • 2 1/3 tbsp coconut, desiccated

Directions for making Tangy Aubergine with Coconut:

  1. Roast coriander, cumin, poppy and sesame seeds on a tawa (griddle), pound them, and keep aside. Roast coconut and keep aside.
  2. Wash and soak tamarind in warm water (1 cup) for 10 minute. Mash well, squeeze to extract juice and strain, discard the pulp.
  3. Slice aubergines about three-fourths of the length without separating them at the stem end.
  4. Heat oil in a kadhai or wok. Stir fry the aubergines and set aside.
  5. In the same oil, brown the ginger and garlic pastes, ground spices, turmeric, red chilli powder, salt, curry leaves and coconut.
  6. Stir occasionally. Add a little water if mixture begins to burn.
  7. Add the aubergines along with water (1 cup). Simmer for 10 minutes.
  8. Stir in the tamarind juice and simmer till the curry thickens.
  9. Serve hot, accompanied by plain boiled rice or any Indian bread.
  10. Enjoy your Tangy Aubergine with Coconut. Hope you love this Indian recipe.


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