Eggplant and green beans in a raisin tamarind curry sauce
This really gives the feeling of the tropics. We really enjoy the taste of tamarind!
Serving Size: 4
- 1 medium eggplant
- 1-1/2 tbs. tamarind pulp
- 200 grams green beans, cut in bite sized chunks
- 2/3 cup water
- 2-3 tbs. oil
- 2 cups onions , thinly sliced
- 3 cloves garlic, minced
- 1 tbs. ginger, fresh, grated
- 1 tbs. coriander, ground
- 1/2 tsp. curry powder
- 1/4 tsp. cayenne pepper or to taste
- 1/2 tsp. back pepper freshly ground
- 1 pinch cinnamon, ground
- 1/2 cup raisins, golden
- 1-1/2 tsp. brown sugar, packed or to taste
- salt, to taste
- 1 tbs. garam masala
- cilantro or fresh coriander, fresh, leaves, for garnish
- Slice the eggplant in long slices, and place in a colander, sprinkle with coarse salt, and leave for 30 minutes. Rinse thoroughly and dry well with paper towels.
- Soak tamarind pulp in 1/3 cup boiling water, off the heat, for 15 minutes. Stir and mash with fork to help it dissolve. Strain through a fine strainer into a bowl, pressing on the solids with the back of a wooden spoon to extract all the liquid.
- Cut the eggplant into bite sized pieces.
- Heat the oil in a large, deep skillet over medium heat.
- Cook the eggplant until golden brown,
- Add the onions and cook, stirring, until golden.
- Reduce heat to low.
- Add garlic, ginger, coriander, curry powder, cayenne, black pepper and cinnamon and stir for 1 minute.
- Add the water, tamarind liquid, raisins and sugar and salt to taste and simmer over low heat until the mixture reduces and thickens, 5-7 minutes.
- Add the garam masala and cook for another minute.
- Season to taste with salt and pepper.
- Serve garnished with cilantro leaves.
- Nice served with rice, couscous or other grains.
This recipe was adapted from one at Ashley’s Aubergines, do check out the website, she has over 3,000 eggplant recipes.