Kassaundi (aubergine pickle)
1 Servings
| Quantity | Ingredient | |
|---|---|---|
| 3 | kilograms | Aubergines, peeled and cubed (eggplant) |
| 1½ | cup | Salt |
| 4 | cups | Sugar |
| 4 | cups | Oil (up to 5) |
| 5 | cups | Vinegar |
| 1½ | cup | Tamarind (soaked in vinegar and strained) |
| 1 | \N | Handful curry leaves |
| 1½ | cup | Chilli powder |
| \N | teaspoon | Tbs turmeric |
| 4 | tablespoons | Mustard seeds |
| 4 | tablespoons | Cummin seeds |
| 4 | tablespoons | Fenugreek seeds |
| 1 | large | Piece of ginger (about a 10 inch piece or equivalent) |
| 10 | \N | Pods garlic |
SPICES
Grind together the spices. Salt the aubergines and leave for three hours or so. Drain well and pat dry.
From archives of rec.food.recipes Date: Tue, 31 Jan 1995 08:20:10 GMT From: trev@... (Trevor Hall)