BAGHARE BANGAN SPICED EGGPLANT 2 medium onions 3/4 teaspoon coriander seeds 1 1/2 teaspoons sesame seeds 2 teaspoons dry coconut 1 1/4 teaspoons fenugreek seeds 4 long eggplants wash and dry 3/4 cup oil 1/2 teaspoon mustard seeds 8 curry leaves 1 inch piece ginger root crushed 3 cloves garlic crushed 1/2 teaspoon ground turmeric 1 teaspoon chili powder 1/2 cup tamarind juice 1 tablespoon coriander leaves chopped 1 teaspoon mint leaves chopped 1 serve with hyderabadi biriyani see recipe Place onions directly on open flame or under a very hot broiler, with skins still on , to roast them. Turn them often. As soon as skins have turn black, remove form fire and peel. Grind onions with coriander, 1 teaspoon cumin, sesame seeds, coconut and 3/4 teaspoon fenugreek; put aside. Make tow cuts in eggplant crosswise from top to about 3/4 of the way down toward the stalk. without cutting through. Drain and set aside. In same oil add remaining cumin, fenugreek, mustard and curry leaves and as soon as mustard sputters add ginger, garlic, turmeric, chili and salt; stir- fry 30 seconds. Add ground paste and continue to stir-fry for 3-4 minutes until oil floats to top. Add tamarind juice, sir, and after minute add fried eggplant and gently sir to coat eggplant with spices. Cover and cook on medium heat for about 10-15 minutes. Garnish with coriander and mint.
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