Mira Sudha Vegetarian Tamarind Recipe with Thai Basil | Vegetarian food and drink

aNice Ka Dao is the kind of friend who will come and breathe the air in your fridge and make you lunch; As you eat it, you’ll then want to discuss in detail what to have for dinner. The dish of the day was that dinner, which was born out of our shared love of sweet and sour tamarind dishes in Thailand. Cooking it involves flipping the meditative eggplant until it’s bronzed and tender, then sweating the onions until they sparkle like sapphire slices. It’s the perfect thing to cook with when you have a friend in the background to chat with – especially when there are more meals to discuss.

Tamarind with Thai basil

Don’t skimp on the cooking times of the eggplant and onions—that’s what makes this recipe go from good to great. You will need a wide skillet for the eggplant.

to equip 10 minutes
cook 1 hour
serve 2

2 large eggplant (600g)
rapeseed oil
2 red onionsPeeled, halved and thinly sliced
1 teaspoon fine sea salt
4 garlic cloves
Peeled and finely chopped
1 teaspoon chili flakes
1 tablespoon fine brown sugar
3 tablespoons tamarind
½ tablespoon light soy sauce

15 grams Thai basil
picking leaves
Cooked jasmine riceto serve

Cut the stalks of the eggplant and discard them, cut the bulbs in half lengthwise, then cut each half into wedges 4-5 cm long at the widest part.

Put four tablespoons of oil in a frying pan over medium-high heat and get the dish ready. When the oil is hot, place a few eggplant slices on one of their cut sides and in a single layer, and let them simmer for three minutes. Flip the eggplant wedges to the other cut side, cook for another three minutes, then transfer to a plate. Add a tablespoon or two of oil to the skillet and repeat with the remaining eggplant slices.

In the same pan, reduce the heat to medium, add three tablespoons of oil, and when it is hot, add the onion slices. And a teaspoon of salt. Stir frequently, and sweat the onions for 12 minutes, until they turn nicely brown. If at any point they threaten to stick and burn, add a little water (up to 2 tablespoons). Add garlic and cook for another three minutes, or until onions are caramelized and tender.

Add pepper flakes and sugar To the pan, tamarind paste, soy sauce and 175ml of water, then add the eggplant wedges. Reduce the heat to medium-low and simmer for 10 minutes, then flip the eggplant and simmer for another 10 minutes, or until the eggplant is softened.

Lift the eggplant slices one by one onto a plate, and arrange them in neat layers. Add the Thai basil leaves to the tamarind sauce and onions left in the pan, stir until dissolved in the mixture, then pour in the whole eggplant. Served with jasmine rice.

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