We can never have enough eggplant recipes. As I have mentioned before we love eggplants and here are some recipes that I had posted earlier:
https://chaiwithpreethi.com/2019/05/30/stuffed-baby-eggplants/
https://chaiwithpreethi.com/2019/06/27/simple-eggplant-curry/
https://chaiwithpreethi.com/2019/09/26/roasted-eggplant-and-tomato-soup/
I wanted to try something different and here is a recipe. This almost tastes like vathakulambu. The recipe has been posted before. https://chaiwithpreethi.com/2018/06/25/vatha-kuzhambu-a-tangy-spicy-gravy/
This eggplant dish is spicy and tangy and really good. Goes well with rice, roti, naan and pita bread.
Ingredients
- 10-12 baby eggplants
- 10 shallots (sambar onions)
- 10 cloves of garlic, slice lengthwise
- 2 sprigs curry leaves
- 1 tsp chilli powder
- 2 tsp coriander powder
- 2 tsp cumin powder
- 1/4 tsp turmeric powder
- 1/2 tsp tamarind concentrate
- 1 green chilli, slit
- 1/2 tsp mustard
- 1-2 tbsp oil
- 2 medium tomatoes- chopped finely
- 1 tsp sambar powder (optional)
- 1 cup water
- salt to taste
- cilantro for garnish
Directions
- Cut the stems of the eggplants Slit the eggplants but not all the way through
- Mix all the dry spices. Mix the tamarind paste and 2 tbsp water . Mix and make a paste
- Fill a tsp of paste in the eggplant. Place them on a plate
- Heat oil in a pan
- Add mustard and curry leaves. When mustard splutters, add the onion and garlic and saute
- Add eggplants and fry for a few minutes. Add salt
- Add tomatoes and mix. Saute for a few minutes. Add sambar powder if using and mix. Add some water and cook till eggplants are soft.
- Add some cilantro and mix
- Serve with rice (optional: and a dollop of ghee) or with chapatti, dosa or bread.
Chai With Preethi 