Eggplant Relish/Condiment (3 votes)
2 large eggplants, peeled, sliced 1/4 inch thick and dusted liberally with turmeric and a sprinkle of salt
Blend the spices (beginning with the mustard seeds up to and including the ginger) together in the food processor till smooth and set is aside.
bland vegetable or canola oil for frying
1 tablespoon black mustard seeds
1/2 cup vinegar
1 medium onion, cut into chunks
4 cloves garlic
1 tablespoon fresh ginger, chopped
1 tablespoon ground coriander (powder)
2 teaspoons ground cumin
1 teaspoons ground fennel seeds
1 teaspoon instant tamarind paste
3/4 cup water
1 can chopped green chilis, (4 ounces)
1 cinnamon stick
1 teaspoon chili powder
1 tablespoon sugar
Allow sliced eggplants to sit one hour in a colander. Press out excess water w/paper towels.
Fry slices quickly in the oil till brown on both sides and cooked but NOT mushy, adding oil if necessary. Set the eggplant aside.
Put processor mixture in pan and fry 5 minutes, stirring, until the spices get fragrant and the seeds begin popping. Add all else to pan including eggplant and stir very gently. At this point, it will yield up its oil so remove as much as possible with a bulb baster and save it for other uses.
Cover and simmer 10 minutes.
Chill several days, then eat as snacks with crackers or by itself.
Great, recipe it turned out exactly like I remembered. Went well in my Sri Lankan lampries
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