Eggplant Curry with tamarind pulp

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

Rate This Recipe


  • 4-brinjal medium size
  • 2 -onions diced
  • 1 - tomato big - puree
  • 3 tsp- tamarind paste
  • whole spices roasted dry and powdered
  • chilli powder, turmeric powder and salt (to your taste)
  • ginger and garlic paste
  • 1/2 cup-curd
  • sesame oil

How to Make Eggplant Curry with tamarind pulp

  • First wash and dry brinjals and pierce it with a fork or chop stick and show it in the flame until its skin turns dark brown and the brinjal becomes soft.
  • Repeat it with the other brinjals also.
  • When the brinjal cools peel off the skin and save the soft flesh inside.
  • Now smash the flesh and marinate this with little curd, turmeric powder, chilli powder, salt and tamarind paste and keep it aside until you do the following.
  • Add oil generously to a hot non-stick pan, followed by onions and fry until golden brown.
  • Now add the ginger and garlic paste and spice powder and fry a little and then add the tomato puree, chilli powder, turmeric powder and salt (all to your taste).
  • Keep mashing the contents as they get cooked.
  • Now add the marinated brinjal flesh and cook for some more time until the oil separates out and glitters.
  • Add little more oil if you want. Remove from fire and sprinkle chopped coriander.