Sweet and sour aubergines (Kathirikai kara kulambu) from Floyd's India (page 156) by Keith Floyd

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Notes about this recipe

  • Ro_ on February 27, 2023

    I couldn't get baby aubergines but really wanted to try this dish, so I used a normal aubergine chunkily sliced. This was delicious! I loved the texture of the aubergines, the sweetness of the coconut, the richness of the onion/tomato gravy and the sour tang of tamarind: a great combination. My only complaint is that 2 tbsp of chilli powder was too much, and covered the other flavours too much. Admittedly I do have very strong chilli powder: next time I would use just a teaspoon or even less.

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