| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Food5, Food networ |
4 |
servings |
INGREDIENTS
| 8 |
tb |
Sunflower oil |
| 8 |
|
Cloves |
| 8 |
|
Black peppercorns |
| 2 |
tb |
Coriander seeds |
| 2 |
lg |
Onions; sliced |
| 150 |
g |
Coconut; grated if fresh (or |
|
|
; desiccated) |
| 8 |
sm |
Aubergines; (available from all |
|
|
; Indian grocers) |
| 4 |
tb |
Coriander leaves |
| 1 |
ts |
Chilli powder |
| 1 |
ts |
Turmeric powder |
| 1 |
ts |
Tamarind paste |
| 4 |
tb |
Unsalted cashew nuts |
| 1/2 |
ts |
Sugar |
|
|
Salt |
| 12 |
sm |
Shallots; peeled |
| 8 |
|
New baby potatoes; peeled |
INSTRUCTIONS
Heat 2 tablespoons of the oil in a pan and add the cloves,
peppercorns and coriander seeds. Fry for a minute then add the sliced
onion and cook until brown.
Add the coconut. Stir until well browned, then remove, cool and grind
to a paste in a blender, adding a little water if required. Slit each
aubergine lengthways into four, keeping the stem end intact. Mix the
coconut paste with coriander leaves, powder spices, tamarind, cashew
nuts, sugar and salt. Stuff this mixture into the aubergines,
reserving some.
Roll the whole potatoes and onions in the remainder of the mixture.
Heat the oil in a pan until it smokes, lower the heat and add the
vegetables. Cover and cook on a low heat without burning, adding a
little water as necessary, until you can easily slide a skewer
through the vegetables.
Serve hot with rotis.
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