| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Indian |
Condiments, Indian, Vegetables |
3 |
Cups |
INGREDIENTS
| 8 |
oz |
Pitted medjool dates |
| 1/4 |
ts |
Red chili powder |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Cumin powder |
| 3 |
c |
Water |
| 1/2 |
ts |
Tamarind paste |
INSTRUCTIONS
This recipe calls for tamarind paste, a sweet-and-sour flavoring made from
the beanlike tamarind fruit. If you can't find tamarind paste, add 1/2 cup
honey and 1/2 cup vinegar to dates during cooking.
Place dates in a medium saucepan and cover with water. Cook until soft and
tender, about 25 minutes. Or cook dates for 15 minutes in a pressure
cooker. Set cooked dates aside to cool.
Puree dates in small batches in a food processor or blender, adding a
little water as needed to make a smooth paste.
Melt tamarind and spices to pureed dates. Stir well. Add more water as
needed to make a thick sauce.
Calories per tablespoon: 13 Grams of fat: 0 % fat calories: 0 Cholesterol:
0 mg Grams of fiber: .2
Source: Jessica Shah in 'Delicious!', April 1994 Typed for you by Karen
Mintzias
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