This is an awkward but literal translation of khatte chote baingan as I call it or vankaya kotmir karam (eggplant cilantro curry) in Telugu. I used to eat this sabzi (curry) often at my childhood friend’s house during that phase when either she was over at mine or I was over at hers. My friend’s dad, called just Uncle by everyone, would supervise (and still does) that it was eaten with dal and a generous scoop of plain yogurt. However much we would be in a hurry to eat and dash off to some misadventure, we lacked the courage to cut any corners at mealtimes when he was around. I cherish my meals with him to date, where if you are not 5 minutes early then you are late. Plain yogurt, sliced cucumbers and carrots, at least 2 rotis, 1 serving of rice, 2 curries, 1 dal, and a couple of sweets is mandatory and no matter what latest food fad we might be following, mealtimes with Uncle are the exception. It is only in adulthood that I understand and cherish the depth of love and care showered by Uncle on us foolish teenagers who grew up into somewhat less foolish adults.

This curry requires a large bunch of chopped fresh cilantro leaves and tangy tamarind. Do not skimp on the cilantro leaves as that is the key to the crispy texture. I have tasted another version of this curry where sambar powder is added to the curry at the end but this one is one of my personal faves, probably because of the memories that are embedded in each crispy and tangy mouthful.

After chatting with my friend about this curry, we realized that it came from her mother’s food heritage and there was nothing exactly like it on google (imagine the shock). Over time, I have modified it based on my memories and as we swapped notes I realized that I had omitted onions and ginger all these years, so next time I will add those back in and it will be a different version of this curry.

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Step by Step

1. Select 6-8 small eggplants.
2. Wash and slice off the stems, discard.
3. Cut each eggplant into four pieces lengthwise.
4. Heat a pan and add 1 tbsp oil, then add
   • 1/2 tsp mustard seeds, cover and allow them to finish sputtering
   • 1/2 tsp cumin seeds
   • Pinch of asafetida
   • 1/2 tsp turmeric powder
   • 1 sprig of fresh curry leaves, if available
5. Add the sliced eggplants and sauté on medium heat till they are all coated with the tempering.

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6. Wash and chop a large bunch of cilantro leaves and stems (about 1 cup chopped).
7. Add them to the eggplants
8. Add 1 tsp red chili powder
9. 1 tsp salt (to taste)
10. 1 tbsp of tamarind concentrate (see substitution in Tips).

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11. Stir all the spices and tamarind to coat the eggplants and cover.
12. Allow the eggplants to cook and soften, stir occasionally.
13. In about 7-10 mins the eggplants will be cooked, remove the lid and turn the heat up.
14. Continue to stir till the eggplants become dark brown and the cilantro starts to crisp up slightly, about 4-5 mins.
15. Turn off the heat and let stand for a couple of mins before serving with rice or rotis and dal.

Some Tips

Select smaller eggplants that have a shiny and smooth surface and be sure to use at least 1 generous cup of chopped cilantro leaves.

If you are using dried tamarind pods, soak 1/4 cup of tamarind in 1/4 cup water for 30 mins, mash it with your hands and strain the pulp, discarding the seeds, strings, and skin. Use the tamarind juice instead of the concentrate.