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-> [Digestion, Eggplant, Vegetables] -> [Eggplant dip or spread Recipe] |
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Eggplant dip or spread
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| Artist: |
_ |
| Categories: |
Digestion, Eggplant, Vegetables |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 2
| tsp | Coridander seeds | | 4
| | Whole cayenne peppers | | 2
| tsp | Tamarind paste | | 3
| tbsp | Grated fresh coconut | | | (optional) | | 1
| tbsp | Black mustard seeds | | 2
| tsp | Cumin seeds | | | Salt to taste | | 1
| large | Eggplant. |
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Procedures:
| 1 | Skin the eggplant and chop it up into small cubes. | | 2 | Microwave or roast the eggplant so it is well cooked. | | 3 | 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. | | 4 | Add the cumin seeds. | | 5 | Take this masala and grind it in the blender. | | 6 | Add the ground masala, tamarind and salt to the eggplant and puree it. | | 7 | I would like to have feedback |
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