One of my step daughter’s is here for a surprise visit for her dad this week….I was excited to organise it for her & her dad – they really don’t see enough of each other since they are in different states. I saw this recipe & it reminded me of Hollee as she loves eggplant so I thought I’d give this a go. Sounds delish!!
Serves 4
Ingredients:
- 1/4C vegetable/coconut oil
- 1/4tsp brown mustard seeds
- 1/4tsp fennel seeds
- 1//4tsp cumin seeds
- 10 curry leaves
- 4 cloves garlic, grated
- 1cm cube ginger, grated
- 5 shallots, cut into thin semicircles
- 1 eggplant, cut into 2cm cubes
- 1tsp chilli powder
- 2TBsp Sri Lankan curry powder
- 1/4C tamarind juice (combine 1Tbsptamarind pulp with 5Tbsp boiling water. Strain & use the juice).
- 1/4C milk (maybe try coconut milk)
- 2Tbsp fresh coriander, chopped
- Sea salt to taste
- 1 green chilli to garnish
Method:
- Add 2Tbsp of oil to large pan & heat. Add the brown mustard seeds, fennel seeds, cumin seeds & curry leaves, & stir for 1min until the spices become fragrant.
- Add the garlic, ginger & shallots, & stir until soft. Add the remaining oil & the eggplant, along with chilli powder, curry powder & cook until eggplant is very soft & loses its shape – turning mushy. This will take 30-40mins.
- Add in tarmaring juice & cook for few minutes, then add milk & continue stirring slowing for 2mins.
- Finally add in tomato, coriander & sea salt to taste. Garnish with green chilli & serve with brown rice & lentils.
Recipe from “Every Bite Takes You Home” by Gaye Weeden & Hayley Smorgon