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Garbanzo Curry


  • 2 cans garbanzo beans
  • 1/2 jar of Aunty saro’s Curry Sauce
  • 1/2 jar of water

Mix sauce and water with garbanzos, heat and serve over rice or pita bread.

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Baby Egg Plant (Indian)


  • Approximately 1 lb. baby egg plant
  • approximately 1/2 jar Aunty Saro’s Curry Sauce, depending on number of eggplants (any flavor)
  • olive oil as needed (approximately 1/3 cup)

Wash eggplants and dry completely. Holding the stem in your hand, make 3-4 cuts lengthwise (depending on how big they are) just to the stem, without removing stem. Using a small spoon, stuff the eggplant with curry sauce so each cut surface is covered with curry. Arrange stuffed eggplants in a baking dish and drizzle liberally with olive oil.

Bake in a preheated 350 degree oven for at least 90 minutes, turning the eggplant over once in the middle. Eggplants must be cooked till flesh is very soft and creamy, so adjust baking time according to size of eggplants (more time for larger eggplants, less time for smaller ones). Garnish with fresh cilanto or a dollop of plain yogurt and serve with steamed or coconut rice.

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Curried Okra


  • 2 lbs. frozen or fresh cut okra
  • 1/4 cup oil
  • 1/2 jar Aunty Saro’s Curry Sauce

In a non-stick fry pan add oil and frozen okra and stir-fry until dry. Add the sauce and mix gently and let cook until Okra is completely cooked. You may sprinkle a little salt to taste.

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