Eggplant and Raisin Tamarind Curry
| Yield: | 4 Servings |
| Categories: |
| 2 | Eggplant, sliced medium thick; about 11/2 lb. total | |
| 1 1/2 | tb | Tamarind Pulp |
| Coarse (kosher) salt | ||
| 2/3 | c | Water |
| 1/4 | c | Plus |
| 3 | tb | Peanut Oil |
| 2 | c | Onion, thinly sliced |
| 3 | Cloves garlic; crushed in a press | |
| 1 | tb | Ginger, fresh, grated |
| 1 | ts | Coriander, ground |
| 1/2 | ts | Curry Powder |
| 1/4 | ts | Pepper, Cayenne, ground; or to taste |
| 1/2 | ts | Pepper, Black, fresh ground |
| 1 | pn | Cinnamon, Ground |
| 1/2 | c | Raisins, golden |
| 1 1/2 | ts | Sugar, light brown, packed; or to taste |
| Salt; to taste | ||
| 1/2 | ts | Garam Masala |
| Cilantro, Fresh, leaves; for garnish |
Advertisement