Sweet and Sour Eggplant

(3 votes)

1 large purple eggplant, diced
2 medium tomatoes, diced
3 medium onions, chopped fine
3 green chilies
3 cloves garlic
3/4 inch ginger
1 teaspoon tamarind concentrate
2 teaspoons sugar
1 teaspoon kala jeera (nigella)
touch turmeric
salt to taste
3 teaspoons oil
coriander leaves for garnishing

Crush chilies, garlic and ginger together. Warm oil. Drop kala jeera/nigella. In a couple of minutes, add onions and fry to a uniform medium brown. Add garlic-ginger-chili paste. Stir for a couple of minutes. Add turmeric, stir, add tomatoes. When tomatoes are soft, add eggplant cubes, salt to taste. Mix. Drop the tamarind concentrate and sugar. Cover and let cook for about 40 minutes. You may need to add a little water if it tends to stick, so watch out every few minutes. When done garnish with coriander.



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