Great to serve with curries, cold meats, and a selection of cheeses.
Preparation: 15 minutes, plus
Cooking: 10 minutes
2 egg plants, cut into 1cm slices, approx. 2 kilo
3 cloves garlic, sliced
1 red chilli, sliced
3 cm piece of ginger, grated
250g cooking salt
olive oil for frying
2 tblspn vinegar, brown or malt
1 onion, chopped
1 tblspn brown sugar
1 tblspn tamarind paste
2 tspn mustard seeds, brown
2 tspn cumin seeds
2 tspn fennel seeds
2 tspn coriander seeds
6 curry leaves
Cut the eggplant into 1 cm pieces, salt and place in a colander overnight.
Squeeze out the excess liquid, do not rinse. Combine spices in a frypan and dry
roast. Grind the spices until fine.
Heat oil in frypan and fry eggplant until golden brown.
Drain. Blend garlic, chilli, ginger and onion to form a paste. Fry off in frypan with
a little oil, until dark in colour. Add mustard seeds, ground spices and curry leaves
and cook for 3-4 minutes.Add fried eggplant.
Combine tamarind paste and 1/2 cup boiling water. Strain off the liquid and add to
the eggplant mixture. Season to taste. Cool, then place into sterilised jars.
Will keep refrigerated for up to a month.