Tangy Eggplant Delight

“Indulge in a Symphony of Tangy Flavors with Every Bite of Tangy Eggplant Delight!”


  • Eggplants (Brinjal): 4-5 medium-sized, cut into quarters
  • Tamarind Pulp: 2 tablespoons
  • Onions: 2 medium, finely chopped
  • Tomatoes: 2 medium, finely chopped
  • Garlic: 4-5 cloves, minced
  • Ginger: 1-inch piece, minced
  • Green Chilies: 2, slit
  • Curry Leaves: 10-12 leaves
  • Mustard Seeds: 1 teaspoon
  • Fenugreek Seeds: 1/2 teaspoon
  • Asafoetida (Hing): a pinch
  • Turmeric Powder: 1/2 teaspoon
  • Red Chili Powder: 1 teaspoon
  • Coriander Powder: 2 teaspoons
  • Cumin Powder: 1 teaspoon
  • Salt: to taste
  • Jaggery: 1 teaspoon (optional, for a slight sweetness)
  • Oil: 3 tablespoons
  • Water: 2 cups
  • Fresh Coriander: for garnish, chopped


  1. Prepare the Tamarind Pulp:
  • Soak tamarind in warm water for about 10 minutes. Extract the pulp and set aside.
  1. Cooking the Eggplants:
  • Heat 2 tablespoons of oil in a large pan over medium heat.
  • Add the quartered eggplants and sauté until they start to turn golden brown. Remove and set aside.
  1. Making the Base:
  • In the same pan, add the remaining tablespoon of oil.
  • Add mustard seeds and let them splutter. Then add fenugreek seeds and sauté until they turn golden.
  • Add asafoetida and curry leaves, stirring briefly.
  1. Sautéing the Aromatics:
  • Add finely chopped onions and sauté until they turn golden brown.
  • Add minced garlic and ginger, sauté for another minute until fragrant.
  • Add the slit green chilies and chopped tomatoes, cook until the tomatoes are soft and mushy.
  1. Spicing it Up:
  • Add turmeric powder, red chili powder, coriander powder, and cumin powder. Stir well to combine the spices with the onion-tomato mixture.
  1. Incorporating Tamarind and Eggplants:
  • Add the tamarind pulp and mix well.
  • Add the sautéed eggplants to the pan and gently stir to coat them with the spice mixture.
  1. Simmering:
  • Add 2 cups of water and salt to taste. Bring to a boil.
  • Reduce the heat and let it simmer for about 15-20 minutes, until the eggplants are tender and the flavors meld together.
  • If using, add jaggery and let it dissolve into the gravy.
  1. Finishing Touches:
  • Adjust the consistency of the gravy as per your preference. If it’s too thick, add a little more water and simmer for a few more minutes.
  • Garnish with chopped fresh coriander leaves.
  1. Serving:
  • Serve hot with steamed rice or Indian bread like roti or paratha.

Enjoy your Tangy Eggplant Delight with its rich, tangy flavors and aromatic spices!

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