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#Tamarind cashew recipes plus

Serve with a scattering of freshly cut coriander.Taste the sauce and add more water if too thick.Add around 150ml of water – you can add more later if it becomes too thick and keep on a gentle simmer for 25 minutes with the lid on.Keep on a gently heat for a couple of minutes before adding the aubergines. Move around the pan for 15 seconds before adding any leftover paste and the diced tomatoes. When it is hot add the mustard and cumin seeds, followed by the asafoetida, curry leaves, Kashmiri chilli powder and turmeric powder. Pour the boiling water over the tamarind, submerge completely, cover with plastic wrap, and let sit for 30 to 45 minutes.

(If using whole tamarind pods, remove and discard the outer shell and use the soft fruit inside.) Step 2.

Heat a deep pan and add the vegetable oil. Separate the tamarind into small chunks and place the fruit into a medium heatproof bowl.

If you have any paste left over this will go into the pan so also leave to one side

You then want to stuff each of the aubergines with the paste and place to one side.

As my spice grinder cannot take liquid I then move to my mini blender where I then add the fresh coriander, salt, tamarind paste, jaggery and a splash of water to loosen it slightly – although it is important it remains a paste as opposed to a runny liquid.

Remove from the heat and allow to cool before adding to your spice grinder along with the coriander seeds.

#Tamarind cashew recipes plus

First dry roast the cashew nuts and when they begin to brown very slightly add the sesame seeds and keep them moving around the pan for about 20 seconds before adding the coconut and stirring for a further 20 seconds. The ultimate kitchen resource with 50000 free recipes, plus menus, videos and cooking tips. Place in a bowl of cold water with pinch of salt added. First make cross incisions in all of the aubergines being careful not to cut all the way through.