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Squeeze the garlic pulp out of its skin by pressing on the cloves with a spoon.
At Ivan Ramen, this can be from a mash of eggplant and chiles or, in my favorite example of the genre, caramelized garlic pulp.
Garlic pulp can be used to flavor stews, soups, stir-frys, and a number of other recipes.
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Mix the sour cream, cucumber pulp, garlic powder, and lemon juice together, using more or less garlic powder and/or lemon juice to taste.
Also add the water, green chilies, curd, tamarind pulp, garlic cloves and salt.
When the garlic is cooked, squeeze the pulp out of the skins and set it aside (reserve the oil for another use).
This also aids with mixing, and allows you to use the back of the pestle [flat end] to crush the minced garlic into a very fine pulp.
He loves teaching people how to make simple dishes, such as roasting an aubergine over a flame and mashing it into a silky pulp with slivers of garlic and ginger – something quite alien to the curry house menu.
Heat the olive oil and add the onion; let it soften then add the garlic and choricero or ancho pepper pulp, stir well and cook for 5 more minutes.
4. In a serving bowl, combine the garlic-walnut mixture with the eggplant-pepper pulp and mix well.
1/4 cup chopped garlic. 1 cup grated tomatoes or tomato pulp.
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