| 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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