Name: Mashed Grilled Eggplant WITH TAMARIND AND CHILES
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 1 large eggplant (about 1½ pounds); 0.25 cup finely chopped fresh cilantro leaves and tender stems; 1 teaspoon tamarind paste or concentrate; 1 teaspoon coarse kosher or sea salt; 0.25 teaspoon ground turmeric; 2 fresh green Thai, cayenne, or serrano chiles (stems removed, finely chopped (do not remove the seeds)); 2 tablespoon unrefined sesame oil or canola oil; 1 teaspoon black or yellow mustard seeds; 1 tablespoon skinned split black lentils (cream-colored in this form, urad dal) (picked over for stones); 2 dried red Thai or cayenne chiles (stems removed); 0.25 teaspoon ground asafetida; 12 medium-size to large fresh curry leaves

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Mashed Grilled Eggplant WITH TAMARIND AND CHILES — Formulation & Method | CuliNect