Recipe - Eggplant Dip Or Spread

2 teaspoon Coridander seeds
4 Whole cayenne peppers
2 teaspoon Tamarind paste
3 tablespoon Grated fresh coconut
(optional)
1 tablespoon Black mustard seeds
2 teaspoon Cumin seeds
Salt to taste
1 lg Eggplant.

Skin the eggplant and chop it up into small cubes. Microwave or roast the
eggplant so it is well cooked. Heat up 2 tsp of vege oil in a skillet, and
when it starts get hot add the mustard (watch out because it will pop a
little), cayenne pepper and the dal in that order and keep turning the dal
until it turns golden. Add the cumin seeds. Take this masala and grind it
in the blender. Add the ground masala, tamarind and salt to the eggplant
and puree it.

I would like to have feedback.

Posted by "Paul P. Narayanan" pnarayanan@fdic.gov to the Fatfree Digest
[Volume 15 Issue 10] Feb. 10, 1995. 3 tbsp Udid dal (lentils you can get
from an Indian grocery store)

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip