Fragrant Eggplant Curry

By : Unknown

On : 22:13

In : Cooking

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4 teaspoons sambar powder (see note)
1 teaspoon salt
500 g (1 lb) long purple eggplants
5 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 onion, sliced
2 sprigs curry leaves
2 tomatoes, chopped
75 g (¼ cup) tamarind pulp mixed with 500 ml (2 cups) water, mashed and strained to obtain juice
½ teaspoon salt
175 g (1¾ Cups) grated fresh coconut ground to a smooth paste with 125 ml ½ cup) water 

1 Make 3-4 deep slits in the sides of each eggplant. Mix 2 teaspoons of the sambar powder with the        salt and coal the eggplants inside and out. In a large skillet or wok, heat 3 tablespoons of the oil and    toss the eggplants quickly to brown and soften them slightly. Set aside, 

2 Heat the remaining 2 tablespoons of oil in a large saucepan, add the mustard and cumin seeds and      stir-fry until aromatic. Add the sliced onion and curry leaves and stir-fry until golden brown, about      5 minutes. 

3 Add the tomatoes and the remaining sambar powder and stir-fry for 1 minute. Reduce the heal and      stir-fry until the oil separates, about 5 minutes. 

4 Add the tamarind juice and salt and bring to a boil, then simmer about 3 minutes. 

5 Add the fried eggplants and cook until the eggplants are soft. Add the ground coconut and simmer      for about a further 2 minutes, then serve hot with rice.

Sambar powder is also known as sambar podi—a tart powder mixture containing roasted ground dal, coriander, cumin, black pepper and fenugreek. It is readily available from Indian grocers and is popular in southern Indian vegetarian cooking.

Serves 5 

Preparation time: 20 mins 

Cooking time: 25 mins