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Khatte Mithe Baigan :: Sautéed Eggplant with Tamarind Sauce
Chef Sujit Bose of Tamarind – New York, NY
Adapted by StarChefs

Yield: 4-6 Servings


    Tamarind Sauce
  • 6 Tablespoons tamarind extract
  • 1 Tablespoon sugar
  • 1 ½ teaspoons powdered ginger

  • Eggplant
  • 1 ½ pounds Japanese eggplant
  • ½ gallon oil
  • 4 ounces Tamarind Sauce
  • ¼ ounce rock salt
  • ¼ ounce chili powder
  • ¼ ounce salt
  • ¼ ounce chat masala
  • ½ pound mixed salad greens

For Tamarind Sauce:
Combine all ingredients with one ounce water. Cook over medium heat, stirring, until smooth.

For Eggplant:
Slice eggplant on the bias, 1/8 – inch thick. Fry in oil until crisp. Drain on paper towels. Combine rock salt, chili powder, salt, and chat masala to make spice mixture.

To Serve:
Pool sauce on plate. Arrange eggplant slices on sauce in fan shape. Sprinkle with spice mixture and garnish with salad greens at base of fan.


 Published: Jan 2004
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