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Eggplant Curry with tamarind pulp Recipe

Eggplant Curry with tamarind pulp is a popular Indian Side-Dish
Author :
On :
Tuesday, 18 July, 2017
Category :
Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 2
Rated 5 based on 100 votes


  • 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:

    1. 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.
    2. Repeat it with the other brinjals also.
    3. When the brinjal cools peel off the skin and save the soft flesh inside.
    4. 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.
    5. Add oil generously to a hot non-stick pan, followed by onions and fry until golden brown.
    6. 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).
    7. Keep mashing the contents as they get cooked.
    8. Now add the marinated brinjal flesh and cook for some more time until the oil separates out and glitters.
    9. Add little more oil if you want. Remove from fire and sprinkle chopped coriander.


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