| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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Ingredients
- 1/4 cup sesame oil can also use mild, neutral oil such as avocado
- 6 small baby eggplant tender ones with bright green stems
- 10 pods garlic
- 1 medium onion shallots work best
- 1 medium Tomato
- 1 pingpong ball sized tamarind chunk soak in warm water for about 20 mins
Spices/masala ingredients
- 1/2 tsp turmeric
- 1 tbsp coriander powder
- 1 tsp chili powder
- 1 tsp Salt or to taste
Flavoring/Tempering
- 1 tsp Mustard seeds
- 1 tsp methi/fenugreek seeds
- 1 sprig Curry leaves
- 1 tsp fennel (saunf) seeds
Ingredients
Spices/masala ingredients
Flavoring/Tempering
|
|
Instructions
- Make a thick extract from the soaked tamarind; chop onions into slivers, peel garlic, chop tomatoes. Slit eggplants without breaking them, with a + like cut on one end so the masala can be absorbed in
- Heat oil; when hot, add mustard seeds and methi, let splutter
- Add onions, salt; saute Add the garlic and saute for a couple of minutes
- Add the eggplant, saute Add the coriander powder, turmeric, chili powder, half the salt Add the tomato pieces, half the curry leaves Mix well
- Cover and cook, opening and checking every 5 minutes to see if the eggplant is cooked; it'll change color to a dullish brown from its bright purple, in roughly 10-15 minutes
- Once the eggplant is well cooked, and the tomatoes cooked to a pulp, add the tamarind extract, rest of the salt and let boil on low-medium heat until the oil separates
- Add remaining curry leaves fresh, turn heat off;
- Drizzle an extra tsp of oil to give a glazed finish
- Serve with hot rice, spinach kootu, appalam/chips
Recipe Notes
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