Side Pannel
Eggplant Dip or Spread
Ingredients List
- 2 ts Coridander seeds
- 4 Whole cayenne peppers
- 2 ts Tamarind paste
- 3 tb Grated fresh coconut
- (optional)
- 1 tb Black mustard seeds
- 2 ts Cumin seeds
- Salt to taste
- 1 lg Eggplant.
Directions
Skin the eggplant and chop it up into small cubes. Microwave or roast the
eggplant so it is well cooked. Heat up 2 tsp of vege oil in a skillet, and
when it starts get hot add the mustard (watch out because it will pop a
little), cayenne pepper and the dal in that order and keep turning the dal
until it turns golden. Add the cumin seeds. Take this masala and grind it
in the blender. Add the ground masala, tamarind and salt to the eggplant
and puree it.
I would like to have feedback.
eggplant so it is well cooked. Heat up 2 tsp of vege oil in a skillet, and
when it starts get hot add the mustard (watch out because it will pop a
little), cayenne pepper and the dal in that order and keep turning the dal
until it turns golden. Add the cumin seeds. Take this masala and grind it
in the blender. Add the ground masala, tamarind and salt to the eggplant
and puree it.
I would like to have feedback.
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