Cooking class THE TEXT

The master

Cut and prepared eggplants

If that does not look inviting, I don't know what will

Size does not matter in cooking!!!

Skinny Eggplant, fry it till it changes color and radiates

The pot to use

Tamarind water

Glazing onions

Tomato water

Cauliflower

Eggplant:

~15 skinny eggplants

Peel off the green collar of them, cut the end of the green stem and cut the eggplant lengthwise in half. Soak in water till you cook them.

1X black cardamon

2X green cardamon

5X black pepper

2cm of cinnamon stick (one layer only)

1Tbsp Ginger garlic paste (use Mortar to make)

Fry the eggplant in a pan with soy oil

put aside to let the oil drip out.

brown the Ginger Garlic then add the other ingredients (not the Eggplant) and let simmer 

Add Tamarind water (prepare: soak cut open Tamarind in water and then use hands to wash and squeeze out the rest of the Tamarind taste)

add 1 tsp chilly powder

add 1 tsp tamarind powder

let it reduce for 10-15 min

You can add cumin powder as well as Bay leave if you want.

Then add the eggplants in and boil for another 15 min, maybe add some salt

If you see the oil coming up  in the pot, the dish seems ready.

Cauliflower Dish:

almost same ingredients:

1X black cardamon

2X green cardamon

5X black pepper

2cm of cinnamon stick (one layer only)

1 clove

1Tbsp Ginger garlic paste (use Mortar to make)

cut small cauliflower heads 

1/4 cup shallots

1 tomato, blend it add 1/4 cup of water

Glaze the onion garlic paste  and shallots only

Add the cardamon, pepper, cinnamon, 

simmer

add cauliflower heads and tomato water

cook water out for ~10min

add 1 tsp chilly powder, 1 tsp tamarind powder

Cauliflower heads still have bite when they are ready to serve.