THE INDIAN MARKET

Dinner just got seriously exotic. Wow your diners with Kolkata Barbeque sausages served with okra and aubergine Pathia.

Preparation

25 MIN

Cook Time

40 MIN

Serves

2-3

Difficulty

Easy

HOW TO COOK IT

Sizzle the sausages

Prepare the Pathia
Place the oil, onions, ginger and garlic into a saucepan and sauté until golden. Add the garam masala, tamarind paste, sugar, chilli powder, turmeric and tomato purée to the pan and simmer gently for 2 minutes, stirring constantly. Add the stock and tinned tomatoes, simmer and reduce by half. Taste and season as necessary. Place the aubergine and okra into a baking dish, add Pathia sauce and lemon juice then bake for 35 minutes. Garnish with chopped basil and serve.

SERVE

With naan bread and a pint of Kingfisher.

NUTRITION

per 561g serving

Calories

485

Carbs

36g

Sugar

23g

Fat

21g

Salt

3.3g

Protein

40g

INGREDIENTS

  • 6 Kolkata Barbeque sausages
  • 1 tablespoon oil
  • 2 small onions, very finely chopped
  • 3 cloves garlic, finely chopped 2 teaspoons finely chopped ginger
  • 2 teaspoon garam masala
  • 1 tablespoon tamarind paste
  • 1 tablespoon sugar
  • 1 teaspoon chilli powder
  • 2 teaspoon turmeric powder
  • 1 tablespoon tomato purée
  • 600ml vegetable stock
  • 1 tin chopped tomatoes
  • Salt and pepper to taste
  • 2 aubergines, sliced
  • 150g okra
  • Juice of 1 lemon
  • 5 sprigs fresh basil, roughly chopped

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