Sattvic Eggplant Saug – a recipe adapted from the coastal region of India

You need:

  • 1 tsp organic coconut oil
  • 1 cup shredded organic cabbage
  • 1 cup water
  • 1 teaspoon organic turmeric powder
  • 1 teaspoon Himalayan pink salt
  • 2 cups organic eggplants, diced
  • 2 tablespoon organic coconut
  • 2 red chilies
  • 7 peppercorn (or less)
  • 1 marble sized organic tamarind or 2 tablespoon tamarind extract
  • 2 tablespoon organic coriander seeds
  • 1.5 cups water (1 cup if using tamarind extract)
  • 1 teaspoon grated, organic ginger
  • 2 tablespoon chopped organic cilantro

To make:

  1. In a cast iron or heavy bottom pan, add coconut oil and shredded cabbage. Close and allow to cook at medium temperature for 10 minutes. Stir frequently. Turn off the heat when cabbage turns brown.
  2. In another vessel, add 1 cup water, salt, eggplants. Cover and cook for 15 minutes on low heat.
  3. Add organic coconut, red chilies, peppercorn, tamarind, coriander seeds, water in a blender. Run the blender for 5-8 minutes until the paste is smooth and silky.
  4. Stir the coconut mixture into the cooked eggplant.
  5. Add grated ginger. Boil the mixture for 10 minutes.
  6. Mix in browned cabbage and sprinkle cilantro.

Serving suggestions:
Eat saug with idli (, roti (, or turmeric rice (