"I have developed a serious love for the awkwardly shaped eggplant and the smoky flavour it takes on. This is North India’s sibling of babaganoush. Take this to a party as a dip with bread or crackers, or serve as a side dish with your favourite curries. OR, smear on your smashed avo!." - cade
(serves 4 as a side)1 large eggplant
1.5 tsp tamarind paste
1.5 tsp coconut sugar
1/2 tsp mustard seeds
1 sprig curry leaves
1/2 tsp cumin powder
1 green chilli
1.5 tsp turmeric
1 onion, diced
handful fresh coriander
1 tbsp coconut oil
salt to taste
- cook eggplant over a direct flame until the skin has blackened and the inside flesh feels soft. Leave to cool and discard the skin. Mash the flesh.
- Heat coconut oil in a pan
- add mustard seeds and allow to crackle
- add cumin seeds and curry leaves and cook for 10-20 seconds
- add diced onion, green chilli and cook until soft and translucent.
- add turmeric powder and cook for 1 minute
- turn off the flame, add the eggplant and mix in coconut sugar, salt, tamarind paste and coriander leaves.
- serve warm as a side dish or cold as a condiment.
recipe Cade McConnell