Eggplant Tamarind Gravy

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

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  • 1- eggplant
  • 1 - onion, medium sized finely chopped
  • 2 tbsp - grated, fresh coconut
  • 5 to 6 - whole almonds
  • 1 tsp - red chilli powder
  • 1/2 tsp - coriander powder
  • 1/4 tsp - turmeric powder
  • 1 - lime size ball of tamarind soaked in water or 1/2 tbsp - tamarind paste
  • salt as required
  • 1/2 tbsp - oil
  • For seasoning:
  • 1/2 tsp - mustard seeds
  • 1/4 tsp - urad dhal
  • 1/2 tsp - methi seeds
  • 1 stalk - curry leaves

How to Make Eggplant Tamarind Gravy

  • Grind together the coconut and almonds into a fine paste.
  • Chop the eggplant into cubes and place them in a bowl of water to avoid discolouration.
  • Heat oil in a pan, add the seasoning ingredients and when the mustard seeds starts to splutter add the remaining ingredients one by one.
  • Then add the onion and fry it until it becomes translucent, then add the chopped eggplant without any water, keep the flame in medium to slow and stir well, add the spices and stir again.
  • Cover the pan and cook until the eggplant gets softened.
  • Now add the tamarind extract soaked in water or add the tamarind paste along with one cup of water.
  • Stir well and allow it to boil, now add the coconut paste, salt and mix well.
  • Cover the pan and let it boil until oil floats on top.
  • Switch off the flame.
  • Serve the curry warm with white rice and poppodums.
  • Recipe Courtesy: Taste of Pearl City