Eggplant With Tamarind Recipe

Name: Eggplant With Tamarind
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large Eggplant; Canola Oil Spray; 2 tablespoons Canola Oil; 1/2 teaspoon Kalonji or Onion Seeds; 1/2 teaspoon Cumin seeds; 2 Dried Red Chiles; 10-15 fresh Curry Leaves; 2 tablespoons Sesame seeds; 1/2 teaspoon Poppy seeds; 1 tablespoon Dried Coconut flakes; 1/2 teaspoon Chile powder; 1/4 teaspoon Turmeric; 3 tablespoons Tomato Ketchup; 3 tablespoons Tamarind pulp, soaked in water and strained; 1/2 teaspoon Kosher Salt; 1 teaspoon Garlic paste; 3 Ginger slices; Fresh Cilantro

Servings: persons

1 large Eggplant
Canola Oil Spray
2 tablespoons Canola Oil
1/2 teaspoon Kalonji or Onion Seeds
1/2 teaspoon Cumin seeds
2 Dried Red Chiles
10-15 fresh Curry Leaves
2 tablespoons Sesame seeds
1/2 teaspoon Poppy seeds
1 tablespoon Dried Coconut flakes
1/2 teaspoon Chile powder
1/4 teaspoon Turmeric
3 tablespoons Tomato Ketchup
3 tablespoons Tamarind pulp, soaked in water and strained
1/2 teaspoon Kosher Salt
1 teaspoon Garlic paste
3 Ginger slices
Fresh Cilantro

1
["Cut eggplant into 1/2 inch slices.
2
Spray with canola and lay them spray side down down in a hot nonstick skillet. Let them crisp and brown on one side. Then spray other side and flip and brown slices.
3
Cool and cut into small chunks.", "Heat remaining oil in the same pan. When hot add kalonji, cumin, red chiles and curry leaves. Let them splutter for 30 seconds.", "Add all other ingredients except eggplant. Bring sauce to a simmer and add eggplant. Cover and cook for 15-20 minutes till eggplant is fully cooked.", "Add fresh cilantro and serve with roti or rice."]

192

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 large Eggplant, Canola Oil Spray, 2 tablespoons Canola Oil, 1/2 teaspoon Kalonji or Onion Seeds, and more.

Yes, Eggplant With Tamarind falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant With Tamarind

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