1 Tbsp coriander seed
1 dried red chili, such as Thai, cayenne or chili de arbol
1 tsp tamarind concentrate or juice of 1 large lime
1 cup water
1 tsp black or yellow mustard seed
1 ½ lb eggplant, peeled and cut into 1/2-inch cubes (6 cups)
1 cup thinly sliced shallots (about 3 large)
½ tsp salt
2 Tbsp finely chopped fresh cilantro
1. Heat oil in a large saucepan over medium-high heat; add coriander seeds and chili; toast until the coriander turns reddish brown and the chili is slightly blackened, about 30 seconds. With a slotted spoon, transfer spices to a plate to cool. Grind in spice grinder or mortar and pestle until the mixture is the texture of coarsely ground black pepper.
2. Dissolve tamarind concentrate (or lime juice) in water. Reheat the oil over medium-high heat; add mustard seeds. When the seeds begin to pop, cover the pan. As soon as the popping stops, add eggplant and shallots; cook, stirring constantly, for 1 minute. Add the tamarind (or lime juice) mixture, salt and the ground spices; bring to a boil. Reduce heat to medium-low, cover and simmer until the eggplant is fork-tender, 3 to 5 minutes. Coarsely mash the stew with a potato masher. Sprinkle with cilantro and serve.
Provided by: EatingWell
Per Single Serving / Serves 6 Total
- Calories 69 5%
- Calories from fat 27 8%
- Total Fat 3gm 3%
- Monounsaturated Fat 2gm 4%
- Sodium 200mg
- Total Carbohydrates 10gm
- Fiber 4gm
- Protein 2gm
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.