Bengali Sweet and Sour Eggplant
The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.
Ingredients:
2 Japanese Eggplants, cubed
2~3 tbsp Raisins
1 tsp Panch phoron
1 Dry Red Chile
1~2 Green Chile (optional)
1 tsp Tamarind paste
2 tsp Sugar
½ tsp Turmeric
2 tsp Poppy or Sesame seeds (optional)
To taste Salt
2 tbsp Cilantro, finely chopped
Cooking Directions:
Heat 2tbsp oil in a pan. Add panch phoron and dry red chile, when the seeds start to splutter, add the eggplant and green chile (if using) and toss to coat them with the spices.
Cook on medium high heat to cook the eggplant and brown it slightly around the edges.
Add turmeric, tamarind paste, sugar and salt. Stir in 1cup of water and mix well. Add the raisins. Cover and cook till the eggplants are tender, but not mushy. The sauce will get thick at this stage. Add more water if you want the sauce to be soupy and thin.
Add the poppy or sesame seeds, if using and simmer for couple of minutes. Turn off the heat and sprinkle with cilantro. Serve in a small bowl at the end of the meal.
From cookshideout.com