Recipes Included On This Page Eggplant Chutney - Indian Vankaaya Pacchadi Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Eggplant Chutney - Indian Vankaaya Pacchadi Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-01 Jan 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium eggplant 3 green chiles 1 1/2 teaspoons tamarind paste 3/4 teaspoon coriander seeds 1/2 teaspoon cumin seeds 3 whole garlic cloves A few curry leaves 1 1/2 tablespoons oil Salt -- to taste Cut eggplant into bite-sized pieces, soak in water and keep aside. Heat oil in a small skillet and add coriander seeds and green chiles. Fry until the chilies burst and change color. Remove from heat and transfer the contents to another dish to cool. In the same skillet, in the remaining oil, add eggplant, salt and fry on medium heat. When eggplant is soft remove from heat (about 10 minutes). Let cool. In a processor add all the remaining ingredients, eggplant, green chiles and coriander seeds and blend until semi-soft. Serve over rice (authentic) or pasta (not Indian). Ready to eat: immediately. Preparation Time : 20 minutes Source : "Chinesefood-recipes.com" S(MC format by Chupa Babi): "11.05.05" NOTES : Stays up to a week if stored in the refrigerator. Contributed to the FareShare Gazette by Chupa; 6 January 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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