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!!
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
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