EGGPLANT CURRY MANGALOREAN

 

                                                

                                                  EGGPLANT CURRY MANGALOREAN

                                                                              Vegan

 This eggplant curry draws on heat, sweet, sour and salty flavors to enchant.  It also has a short family history.

 I made this for Arati and John's wedding dinner in Charleston in the summer of 2000.  We had 25 items arranged on the buffet table and this was one of them.  My Doll had requested good food and beautiful decor for her wedding celebrations and I wanted to do this for her.  The local Indian restaurant could provide routine restaurant fare but I wanted a table to match the food we had served at her wedding lunch at Sundatta and the dinner at the Willingdon Club in Mumbai.  So I cooked a wedding dinner.

INGREDIENTS

Masala Powder:

6 dried red chilli peppers

2 Tbsp coriander seeds

1 tsp cumin seeds

10 fenugreek seeds

1/2 tsp urad dal

Combine these ingredients and powder.  This will make about 3 Tbsp of masala powder to be used with the ingredients mentioned below.

1 lb of eggplants, cut into cubes and soaked in salted water for 10 minutes

3 tsp tamarind concentrate 

6 Tbsp brown sugar

4 Tbsp oil

1 tsp mustard seeds

a sprig of curry leaves

1 tsp urad dal

1 tsp crushed garlic

3 Tbsp masala powder