1 small to medium eggplant
1/2 tablespoon tamarind paste or extract from a tamarind size marble, soaked
1 large onion, chopped
2 ripe tomatoes, diced
6 hot green chiles, slit and cut into pieces
curry leaves
1 teaspoon mustard
1/2 teaspoon turmeric
garlic (optional)
salt to taste
3-4 tablespoon oil

Chop the eggplant into very tiny pieces.

Heat oil, add mustard seeds, when popping add curry leaves, chilies, onions and fry till onions become translucent. Add tomatoes and eggplant and fry for another five minutes.

If using tamarind paste add a cup and half of water, or pour equal quantity of extract from fresh pulp. Throw in the turmeric, salt and garlic. Let it simmer for a while until eggplant becomes really soft and is barely able to retain its shape. Remove from heat.

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