| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Goan | Goanese | 1 | Servings |
INGREDIENTS
| 3 | kg | Aubergines, peeled and cubed |
| eggplant | ||
| 1 1/2 | c | Salt |
| 4 | c | Sugar |
| 4 | c | Oil, up to 5 |
| 5 | c | Vinegar |
| 1 1/2 | c | Tamarind, soaked in vinegar |
| and strained | ||
| 1 | Handful curry leaves | |
| 1 1/2 | c | Chilli powder |
| t | Tbs turmeric | |
| 4 | T | Mustard seeds |
| 4 | T | Cummin seeds |
| 4 | T | Fenugreek seeds |
| 1 | Piece of ginger, about a 10 | |
| inch piece or equivalent | ||
| 10 | Pods garlic |
INSTRUCTIONS
Grind together the spices. Salt the aubergines and leave for three hours or so. Drain well and pat dry. From archives of rec.food.recipes Date: Tue, 31 Jan 1995 08:20:10 GMT From: trev@wg.icl.co.uk (Trevor Hall)
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