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Ingredients (use vegan versions):
- One small to medium eggplant
- 1/2 tablespoon tamarind paste or extract
- from a tamarind size marble, soaked
- one large onion, chopped (if using little
- ones in a bag, about five)
- 2 ripe tomatoes, diced
| | 6 hot green chilles, slit and cut into pieces
curry leaves
1 tspn vegan mustard
1/2 tspn turmeric
garlic (optional)
salt to taste
3-4 tbspn oil
Directions:
1. Chop the eggplant into very tiny pieces. Heat oil, add
mustard seeds, when popping add curry leaves, chillies,
onions and fry till onions become transcluscent. Add
tomatoes and eggplant and fry for another five minutes. If
using tamarind paste add a cup and half of water, or pour
equal quantity of extract from fresh pulp. Throw in the
turmeric, salt and garlic. Let it simmer for a while until
eggplant becomes really soft and is barely able to retain
its shape. Remove from heat.
2. Tomato-Onion Gotsu
More tomatoes can be substituted instead of the eggplant
for a tomato-onion gotsu. Add more chillies if necessary.
Serves:
more Free recipe and All Free recipe | |
More Vegetarian Recipes
1. Flexible Thai Soup 2. Green Beans in Black Bean Sauce 3. Ensalada Rusa (Spanish for Russian Salad) - Argentine Tradition 4. Fatfree Chinese Dumplings 5. Zucchini chutney
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