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Eggplant Curry with tamarind pulp

Recipe by
Total Time:
15-30 minutes
Serves:2
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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5

Ingredients

  • 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

  • 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.