Fried Eggplants With Tomato Chutney
|Tomato chutney||1 Cup (16 tbs)|
|Onion||1 Medium, peeled|
|Garlic||4 Clove (20 gm), peeled|
|Olive oil||4 Tablespoon|
|Asafoetida/1/8-inch lump asafetida||1⁄8 Teaspoon, ground|
|Mustard seeds||1 Teaspoon|
|Cumin seeds||1⁄2 Teaspoon|
|Tomato sauce||1 Cup (16 tbs)|
|Cayenne pepper||1⁄4 Teaspoon|
|Garam masala||1 Teaspoon|
|Ground cinnamon||1⁄8 Teaspoon|
|Ground black pepper||1⁄8 Teaspoon|
|Cilantro||4 Tablespoon, finely chopped|
Soak the lump of tamarind in 3/4 cup hot water.
Leave at least 4 hours or overnight.
Make paste (about 1/2 cup).
Put onion and garlic in electric blender with 3 tablespoons of water.
Blend at high speed to a smoodi paste (1 minute).
Heat olive oil in 2-quart pot, preferably with nonmetallic lining, over medium heat.
Put in the asafetida, then add the cardamoms and cloves, and finally the mustard and cumin seeds.
When the seeds pop, expand, and change color (10 to 20 seconds), add the paste from the blender, keeping face averted.
Fry paste, stirring, for 4 to 5 minutes, sprinkling a teaspoon of warm water in it if it sticks.
Now add the tamarind paste, tomato sauce, salt, cayenne (if desired), garam masala, cinnamon, sugar, and black pepper.
Bring to a boil.
Cover and allow to simmer gently for 15 minutes.
While chutney is simmering, prepare eggplants.
Taste the chutney, and check the salt and sugar.
You may want to put in more of one or the other.
At this stage, I pick out the cardamoms and the cloves from the chutney and discard them.
Mix the parsley with the chutney.
To serve: Arrange the fried eggplants on a platter.
Pour some of the hot chutney over them and serve the rest on the side.