Recipes North Indian Dishes
July 24th, 2010 | Author: admin
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Recipes North Indian Dishes
recipe for eggplant marinated in tamarind?
I was recently at a resort in Goa and was served the most amazing side dish of some small eggplants that were somehow soaked or marinated in tamarind so that they had a remarkably similar texture and taste to a sweet-sour plum, with a slight glazed sauce, as I recall. There was no fried crust or oniony-garlic flavor, nor were there other noticeable ingredients with the dish. It was served as part of a mezze, but my Indian husband said this type of eggplant dish was from North India. I have had no luck finding any recipes that come close to recreating this absolutely amazing flavor and texture and I hope someone could tell me if this is a typically Middle Eastern or Indian dish, and where I could learn more about how to make it. Thanks!
Spicy Eggplant in Ginger-Tamarind Sauce (Masala Vangi) Recipe
Directions: Put the tamarind in a nonmetallic bowl. Add 1/4 cup boiling water and let it soak for 30 minutes. Mash the pulp and extract as much juice from it as possible. Pour all liquid into a bowl, and save the fibrous residue for making the sauce. Slit the eggplants lengthwise to within 3/4 inch of the stem end so that each eggplant remains in one piece. Measure out the spices and place them right next to the stove in separate piles. Heat 2 tablespoons of the oil in a large frying pan or skillet over medium-high heat for 1 minute. Add the garlic and fry for 30 seconds. Add the coriander, cinnamon, and cloves; fry for 15 more seconds. Stir in the coconut and cayenne pepper; continue frying, stirring, until lightly toasted (about 2 minutes). Turn off the heat and stir in the salt, tamarind liquid, and molasses, and mix well. Stuff the eggplants with the spicy coconut mixture. Secure them by wrapping thread around them. Heat the remaining 1 tablespoon oil in the same pan over medium-high heat. When it is hot, add mustard seeds. Keep a pot lid handy, as the seeds may spatter and fly all over. When the seeds stop spattering, add the eggplants in one layer. Fry the eggplants, turning them often, for 3 or 4 minutes. Reduce heat to medium or medium low and cook them, covered, for 10 to 12 minutes or until they are soft and cooked through. Turn off heat. Transfer them to a serving platter, pour Ginger-Tamarind sauce over them, and serve immediately. GINGER-TAMARIND SAUCE: Put tamarind residue in a nonmetallic bowl, add 1/2 cup boiling water, and let soak for 30 minutes. Mash the residue and extract as much tamarind essence as possible, squeezing it hard, into a bowl. Discard the fibrous residue. Put tamarind water in a nonmetallic pan along with cornstarch, mix well and bring to a boil. Cook for 2 minutes. Turn off heat and stir in ginger shreds. Note: For a hotter flavor, stir 4 chopped hot green chilies into sauce.
Ingredients:
1 1/2-inch-round ball tamarind
1/4 Cup(s) Boiling water
1 Pound(s) Thin, long eggplant
3 Tablespoon(s) Light vegetable oil
1 1/2 Teaspoon(s) Minced garlic
2 Teaspoon(s) Ground coriander
1/4 Teaspoon(s) Ground cinnamon
1/8 Teaspoon(s) Ground cloves
1/2 Cup(s) Packed flaked coconut
1 Teaspoon(s) Cayenne pepper (or more)
1/2 Teaspoon(s) Coarse salt; or to taste
2 Tablespoon(s) Unsulphured molasses
1/2 Teaspoon(s) Black mustard seeds
1/2 Teaspoon(s) Cornstarch
1 Tablespoon(s) Shredded fresh ginger
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Tamarind Eggplant With Mint Gremolata And Toasted Pine Nuts
Serves 4
In this tangy recipe the eggplant is grilled with a little olive oil and then dipped briefly in a slightly sweet marinade.
Ingredients
For Eggplant:
1 ½ pounds eggplant
Salt
Vegetable oil in a spray bottle, or a brush to brush on oil
Marinade:
2 teaspoons tamarind concentrate
2 tablespoons agave nectar
1 tablespoon white wine vinegar
1 tablespoon water
2 teaspoons fresh grated ginger
1 teaspoon peanut oil
1 teaspoon soy sauce
Gremolata:
2 tablespoon chopped mint
1 teaspoon finely minced lemon peel
2 cloves garlic, finely minced
To serve:
¼ cup pine nuts
Directions
1. Prepare the eggplant: Slice eggplant into ½-inch rounds. Sprinkle a layer of salt onto each slice and rub into eggplant. Place slices in a large colander in the sink for about half an hour. Moisture will release from the eggplant. In the meantime, toast the pine nuts and prepare the marinade.
2. For the toasted pine nuts: Preheat a large, heavy bottomed pan (preferably cast iron) over medium low heat. Toast pine nuts for about 3 minutes, stirring frequently, until honey to amber brown. Remove from heat immediately.
3. For the marinade: Mix other all marinade ingredients in a large, shallow bowl. Cover until ready to use.
4. After half an hour, rinse eggplant in cold water and pat dry with paper towels. Prepare your grill on medium heat. Coat eggplant in a thin layer of oil and grill on each side for 3 minutes. Flip eggplant so the grill marks make crosshatches, and grill on each side for another 2 minutes each.
5. Dip each slice in the marinade, coating on both sides and place on a serving plate. To serve, sprinkle with gremolata and pine nuts.
6. For the gremolata: Prepare right before serving by mixing all ingredients together on a small plate.
Nutrition Facts
Per serving: 211 calories, 14 g fat (1 saturated), 22 g carbohydrates, 3 g protein, 7 g fiber, 81 mg sodium (6% Daily Value).
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