Eggplant Dip Or Spread Recipe
Yield: 1 ServingsRecipe by luhu.jp
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.,
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.
Posted by "Paul P. Narayanan" to the Fatfree
Digest [Volume 15 Issue 10] Feb. 10, 1995. 3 tbsp Udid dal (lentils
you can get from an Indian grocery store)
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80
Source from luhu.jp
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.
Posted by "Paul P. Narayanan"
Digest [Volume 15 Issue 10] Feb. 10, 1995. 3 tbsp Udid dal (lentils
you can get from an Indian grocery store)
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80
Source from luhu.jp