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Saturday, October 17, 2009

Zucchini and Eggplant in Spicy Sesame Sauce

Zucchini and Eggplant in Spicy Sesame Sauce
There's something about the combination of sesame seeds, coriander seeds, cumin seeds, whole black pepper and dry red chilies ground together with coconut that makes a wonderful base for curries.

This spicy sesame sauce with eggplant and zucchini is quite simple. Just make the spice paste, cook the veggies and stir the paste in and let them simmer together a bit longer and it's done.

a chunk of large zucchini, peeled, cored and cut into largish pieces
1 globe eggplant, cut into largish pieces, as much as needed
salt to taste
1 Tbsp brown sugar
4-6 cups of water
1 tsp tamarind paste (if not available, use 4 Tbsp lemon juice instead)

spice paste:
2 Tbsp black sesame seeds
4 Tbsp coriander seeds
1 Tbsp cumin seeds
2 Tbsp whole black pepper
4-5 dry red chilies
¼ cup dry grated coconut (unsweetened)

  1. Dry toast the spice paste ingredients, all except coconut, allow to cool a bit, then grind to fine paste with the coconut, keep handy
  2. Cook the veggies with just enough water, some salt and tamarind paste till par cooked
  3. Add the spice paste and allow to simmer a little longer till flavors meld
  4. Serve wrm with basmati rice

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