Tangy Eggplant Delight

Ingredients:

• 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

Instructions:

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!