Exploring Puerto Rico

Exploring Puerto Rico
At Cafe Puerto Rico in Old San Juan

Monday, March 29, 2010

Aubergines tonight?

Ok, so I can't eat just a chicken dish with rice. Need my veggies! So in addition to the chicken curry I posted yesterday, let me entice you to a spicy and at the same time sweet and sour eggplant curry with potatoes. Sometimes I vary the recipe slighly by adding in some frozen green peas. Turns out "in Rachel Ray's words" -- DELISH!




Khatta Mitha Aubergines (Sweet and sour yet spicy eggplants with tamarind)

Ingredients:
-- 5-6 small green eggplants quartered
-- Half of a medium sized red onion sliced
-- 3 cloves of garlic minced
-- 1 red potatoe peeled and cubed (place in a water bowl to prevent browning)
-- 1 roma tomato diced
-- 1 Tbsp tamarind concentrate (can get at any Indian grocery store)
-- 3 Tbsp canola oil
-- 1 Tbsp lemon juice
-- Spices: 1/2 tsp crushed red chilli pepper, 1/2 tsp red chilli, 1/2 tsp paprika, 1/4 tsp turmeric, 1 tsp coriander, 1 tsp cumin, 1/2 tsp sugar
-- Cilantro to garnish
Salt to taste

Process:
1. Pour the oil in a pan and fry the onions for about 4-5 min on medium heat until a little brown.
2. Add in the garlic and fry for another 2-3 min on medium heat.
3. Add in all the spices and fry for another minute.
4. Throw in the potatoes and keep on frying for another couple of minutes so it is well coated with all the spices.
5. Add the tamarind and sugar and keep on stirring. The mixture will turn a little brown due to the tamarind sauce.
6. Add in the eggplants and sprinkle some salt (don't overdo the salt as you are using tamarind and will add in some lemon juice later on)
7. Add in the tomatoes and keep frying on medium heat.
8. Add about 1/4 cup water and stir well. Taste the sauce for salt. Then cover with a lid and turn down the heat to medium low. Let cook until the potatoes are soft stirring occasionally so it does not stick. About 15-20 min.
9. Add in the lemon juice and sprinkle a little cumin on top for that little umphh. Gotta have that umphh. Garnish with cilantro. Et voila! Enjoy!!!

CANNOT JUST HAVE CHICKEN AND A VEGGIE DISH WITH RICE FOR DINNER. EVERY BENGALI PERSON REQUIRES SOME "DAAL."
SO LOOK OUT FOR MY KILLER DAAL RECIPE NEXT :-)

4 comments:

  1. this looks like a delicious VEGAN recipe - I'm excited to try it (someday when I start cooking). Miss you, Sabrina!

    ReplyDelete
  2. Rosaliiiiiiiiiiiiiiiiiie, when did you turn vegan??!?! Sigh, what has CA done to you? ;-) I will post another vegan recipe tomorrow night, just for you. Just adjust the spices and take out the cilantro all together. I know how much you hate it :-)

    ReplyDelete
  3. Ma chérie,les photos donnent plus de peps à ton blog, ça donne envie de lire.
    Bravo pour ce blog et bonne continuation!!!

    ReplyDelete
  4. Tu es trop gentille! Tu me donneras des idees apres?

    ReplyDelete