Base:
3 md Eggplants
3 tb Oil
2 Onions, sliced into thick rings
5 cl Garlic
Group A:
1 1/2 ts Turmeric
1 ts Crushed red chile
Group B:
1/2 ts Ground cumin
3/4 ts Black pepper
1 tb Ground corriander
Group C:
1 tb Tamarind concentrate *
4 tb Fresh lemon juice
Vegetables:
2 Ripe tomatoes, chopped into bite-sized pieces; up to 3
1 c Frozen peas
Garnish:
1/2 c Cilantro
* Tamarind concentrate is available in Indian and Middle Eastern
stores. Don't buy the blocks of tamarind pulp by mistake as it's a
pain to use.
Punch holes all over the eggplants with a fork. Bake at 450 until
partially darkened, soft, and mangled looking. (About 45 minutes.)
It will look awful on the outside but will be nice and roasted on the
inside.
Put groups of ingredients in individual small glasses or other
containers. The turmeric and chile in one; the cumin, black pepper,
and coriander in a second; the tamarind and lemon juice in a third.
While the eggplant is cooking fry the onions in the oil over
med/med-high heat until they turn golden brown. Add the garlic for
the last two minutes. Add the turmeric and red chile and sizzle,
then add the cumin, black pepper and coriander, and stir.
Add the tomatoes and peas and continue cooking, stirring frequently
until the tomatoes are dissolved and the mixture has a saucy
consistency. (You may have to add a little water to prevent
scorching.)
Mix the lemon juice and tamarind until smooth. Add into the
onion/tomato mixture.
Let the eggplant cool enough to handle. Scoop out the eggplant pulp
(should be soft) and mush. Then add it into the other mixture. Take
off heat and add in the cilantro.
Optional: You can add chunks of paneer if you want to get real fancy.
