The Charminar
A very very good recipe from the southern Indian city of Hyderabad....1kg brinjal( small Aubergines/egg plants)
Tamrind about 2 oz by weight
1/2 cup oil
2 tablespoons Til (Sesame) seeds
2 Tablespoons coconut
2 Tablespoons Raw Peanuts
1 teaspoon puree of ginger
1 teaspoon puree of garlic
1 onion
1/4 teaspoon turmeric
1 teaspoon Chili powder (Cayenne)
1/4 teaspoon onion seeds (kalaunji/nigella)
1/4 teaspoon methi (Fenugreek)
1 teaspoon ground dhaniya (coriander seeds)
1 teaspoon ground Jeera (cumin)
1/4 teasppon mustard seeds
1/2 teaspoon salt
2 stems of fresh Kadi patta (curry leaves)
3 green chilis
Green coriander one cup
Soak the tamarind in 3/4 cup warm water(Or use readly available tamarind paste juice appropriately) Roast the sesame seeds, coconut,peanuts and finely chopped onion, until brown but not too dark-stirring contantly to avoid burning.
Grind in a blender with some water and leave aside-(Masala Paste)
Slice the eggplants lengthwise and again side wise to for a cruciate cut about 2/3 rd the length of the eggplant.
Heat the oil in a pan, toss in the mustard seeds, fenugreek, nigella and cook for 2 minutes.
Add the egg plants to this and saute for a couple of minutes and save the oil.
Add the turmeric, chilli powder, curry leaves, ginger, garlic and salt to the previously ground masala paste. Slowly saute the masala in the oil over a medium heat until the uncooked smell goes away. Add the tamarind water,egg plant, sliced green chillies and a fistful of coriander leaves and simmer slowly. Coriander to garnish on the top.
