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Categories:
corn eggplant crisp apples tamarind paste fennel seeds fresh ginger ground cardamom ground cinnamon ground cloves cayenne asafetida salt fresh cilantro
Viewed: 84 - Published at: 3 years agoIngredients
- 1/4 cup corn, grapeseed, or other neutral oil
- 1 pound eggplant, preferably the small lavender kind, cut into 1-inch cubes
- 1 pound Granny Smith or other tart, crisp apples, peeled, cored, and cut into eighths
- 1/2 cup tamarind paste, homemade (page 585) or store-bought
- 1 teaspoon fennel seeds
- 1 tablespoon peeled and minced fresh ginger
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- Pinch of ground cloves
- 1/4 teaspoon cayenne
- 1/4 teaspoon asafetida (hing; see page 10), optional
- Salt and black pepper to taste
- Chopped fresh cilantro leaves for garnish
Method
- Put the oil in a large skillet, preferably nonstick, over medium heat.
- A minute later, add the eggplant and apples and cook, stirring occasionally, until the eggplant and apples are both quite tender, 15 to 20 minutes.
- Gently stir in all the remaining ingredients except the cilantro, along with 1/2 cup water; adjust the heat so the mixture simmers.
- Cook, stirring gently, until the mixture is thick.
- Taste and adjust the seasoning, then garnish and serve.
