Eggplant Sambal Recipe with Coconut and Tamarind by Tony Tan

gourmettraveller.com.au

Kai

50 gm tamarind pulp

¼ cup ghee or vegetable oil

1 tsp fenugreek seeds

1 onion, finely chopped

1 tbsp finely chopped ginger

1 green chilli, sliced

1 tsp chilli powder

2 tsp ground coriander

¼ tsp ground turmeric

2 tomatoes, peeled and finely chopped

500 gm eggplant, cut into 2cm cubes

150 ml coconut cream

Steamed rice, to serve

Directions at gourmettraveller.com.au

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer