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Tangy Small Eggplant Curry

Small eggplants, tossed with tamarind pulp and a whole bunch of chopped cilantro leaves makes a crispy and tangy dry curry that is so comforting with plain rice and dal.
Prep Time10 minutes
Cook Time15 minutes
Course: Curry
Cuisine: Indian
Keyword: aubergine, baingan, cilantro, coriander, eggplant, tamarind, tangy
Servings: 4 servings
Author: Madhavi

Ingredients

  • 6-8 small eggplants
  • 1 bunch fresh cilantro leaves
  • 1 tbsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • a pinch asafetida
  • 1 sprig fresh curry leaves if available
  • 1 tsp red chili powder
  • 1 tsp salt to taste
  • 1 tbsp tamarind concentrate

Instructions

  • Select 6-8 small eggplants.
    Wash and slice off the stems, discard.
    Cut each eggplant into four pieces lengthwise.
  • 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
  • Add the sliced eggplants and sauté on medium heat till they are all coated with the tempering.
  • Wash and chop a large bunch of cilantro leaves and stems (about 1 cup).
  • Add them to the eggplants.
  • Add 1 tsp red chili powder
    1 tsp salt (to taste)
    1 tbsp of tamarind concentrate (see substitution in Tips).
  • Stir all the spices and tamarind to coat the eggplants and cover.
    Allow the eggplants to cook and soften, stir occasionally.
    In about 7-10 mins the eggplants will be cooked, remove the lid and turn the heat up.
  • Continue to stir till the eggplants become dark brown and the cilantro starts to crisp up slightly, about 4-5 mins.
  • Turn off the heat and let stand for a couple of mins before serving with rice or rotis and dal.