Tangy Eggplant Curry with spices

Recipe by
Total Time:
30-45 minutes
Serves:4
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Brinjal Rasavangi, Best Palak Machchi, Easy Tasty Kadai Paneer

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5

Ingredients

  • 4 - Brinjal (eggplant), medium sized
  • 2 - onions, diced
  • 2 tbsp - Tomato puree
  • 3 tsp - Tamarind paste
  • Whole spices (of your interest) roasted dry and powdered
  • 1 tsp - chilli powder
  • 1 tsp - Turmeric powder
  • Salt - to taste
  • 1 tsp - Ginger and Garlic paste
  • 1/2 cup - Curd

How to Make Tangy Eggplant Curry with spices

  • First wash and dry brinjals.
  • Pierce it with a fork and char over an open flame until its skin turns dark brown and the brinjal becomes soft.
  • Repeat it with the other brinjals also.
  • When the brinjals cool, peel off the skin and save the soft flesh inside.
  • Now mash the flesh and marinate this with a little curd, turmeric powder, chilli powder, salt, tamarind paste and keep it aside.
  • Then add oil in 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.
  • 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 a little more oil if you want.
  • Remove from fire and sprinkle chopped coriander.