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Ingredients |
Amount |
| Small
round Indian or long Asian eggplant |
1
¼ to 1 ½ lbs. |
| Tamarind
pulp |
3
oz. |
| Boiling
water |
1 cup |
| White
sesame seeds |
2 tsp. |
| White
poppy seeds |
2 tsp. |
| Peanut
or light sesame oil, divided |
6 Tbsp. |
| Coriander
seeds |
1 Tbsp. |
| Cumin
seeds |
1 tsp. |
| Freshly
grated coconut |
2 Tbsp. |
| Crushed
red pepper flakes |
1
tsp. |
| Finely
chopped onions |
½
cup |
| Finely
chopped garlic |
2 tsp. |
| Shelled
roasted peanuts, without skin |
18
ea. |
| Small
green chilies, halved lengthwise with seeds |
3 ea. |
| Fresh
kari leaves |
32
ea. |
| Ground
turmeric |
½
tsp. |
| Coarse
salt |
1 tsp.or
to taste |
| Coconut sugar
|
1 Tbsp. |
| Cilantro leaves
|
2 Tbsp. |
| Scallions, sliced
on long bias |
2 Tbsp. |
| Roasted salted
peanuts, chopped |
2 Tbsp. |
|
1. Quarter eggplant with
stem, lengthwise. If you are using Asian eggplant
then cut into 1 ½ -inch pieces. Toss
with 1 ½ tsp. salt and lay in a single
layer on a sheet pan for 20 minutes. Pat dry
with paper towels and set aside.
|
| 2.
Put tamarind in a bowl. Add boiling water and
soak for 30 minutes. Mash the tamarind using fingers,
squeezing to extract as much pulp as possible.
Strain the pulp through a coarse china cap into
a pint-measuring cup. Add additional water if
necessary to make 1-1/2 cups tamarind juice. Discard
the fibrous residue and seeds. |
| 3.
Combine the sesame and poppy seeds in a small
dry frying pan. Toast the seeds over medium-high
heat, shaking and tossing, until they become aromatic
and turn golden, about 4 minutes. Transfer to
a bowl. |
| 4.
Lower heat to medium and return the pan to the
burner. Add 1 tablespoon oil. When the oil is
hot, add coriander and cumin. Cook the spices
until they turn a few shades darker and become
aromatic. Stir in coconut and pepper flakes and
cook until coconut turns light golden, about 2
minutes. Remove spices to the bowl containing
the seeds. |
| 5.
Add 2 tablespoons oil to the pan and return to
the burner. When the oil is hot, add the onion
and garlic. Cook over medium-high heat stirring
occasionally, until the onion is golden brown,
about 6 minutes. Remove onion mixture with the
oil into the bowl. |
| 6.
Add the onion-spice mixture to a blender along
with peanuts. Process the mixture, adding just
enough tamarind juice to make a fine paste. |
| 7.
Heat the remaining 3 tablespoons oil in a sauté
pan. Add the eggplant and over high heat cook,
turning and tossing, until lightly seared, about
5 minutes. Stir in chilies, kari leaves, and turmeric.
Cook for a minute. Reduce heat and add the pureed
paste along with the remaining tamarind juice,
mix well. Bring to a simmer and stir in the coconut
sugar. Cook the eggplant, covered, over low heat
until tender, about 10 minutes. Transfer the curry
into a shallow dish and serve garnished with cilantro
leaves, scallions and chopped peanuts. Serve with
rice pilaf or naan bread. |
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Nutrition
Facts |
| Serving
Size: 8 oz. |
Servings
Per Recipe: 4 |
|
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| |
%DV*
|
| Calories:
374 |
19
|
| Total
Fat: 27 grams |
42
|
Saturated
Fat: 5 grams
|
25
|
| Cholesterol:
0 mg |
0
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| Sodium:
1276 mg |
53
|
| Total
Carbohydrate: 32 grams |
11
|
Dietary
Fiber: 7 grams
|
28
|
Sugars:
3 grams
|
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| Protein:
6 grams |
11 |
|
| Vitamin
A: 16% |
Vitamin
C: 73% |
Calcium:
9% |
Iron:
14% |
| *Percent
Daily Values are based on a 2000 calorie diet.
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