Eurasian Heritage Cooking

AUBERGINE PATCHRI

Serves 4–6

Patchri is a sweet, sour and spicy sauce. There are recipes for pineapple patchri, made famous in Goa. This is the Eurasian version, prepared with aubergines (eggplants/brinjals). This dish goes well with white rice.

Long purple aubergines
(eggplants/brinjals) 2

Ground white pepper 1 Tbsp
Salt 1 tsp
Cooking oil 2 Tbsp
Dill as desired

Patchri Sauce

Cooking oil 2 Tbsp
Shallots 5, peeled and sliced

Garlic 5 cloves, peeled and sliced
Ginger 5-cm (2-in) knob, peeled and sliced
Green chilli 1, stem removed and sliced
Red chilli 1, stem removed and sliced
Chilli powder 1 Tbsp
Ground turmeric ½ Tbsp
Sugar 1 Tbsp

Tamarind pulp 1 Tbsp, mixed with
3 Tbsp water and strained

Salt to taste

1. Trim ends of aubergines, then slice lengthwise in half. Make cuts on the inside of the
pieces, then rub with pepper and salt.

2. Heat oil in wok and fry aubergines until golden brown. Remove to a serving dish and
set aside.

3. Prepare sauce. Heat oil in a wok and fry shallots, garlic, ginger and chillies until
shallots are soft. Add chilli powder, ground turmeric, sugar, tamarind liquid and salt.
Mix well. The sauce should be thick.

4. Spoon sauce over fried aubergines. Garnish with dill, if desired, and serve.

NOTE

• The sauce can be prepared in advance, but the aubergines are best fried just before serving.

EURASIAN HERITAGE

Cooking