Ingredients:
3 medium eggplants
1/2 tsp red chili powder
3 tbsp curry powder
1 small lime sized tamarind
1/2 tsp turmeric
1/2 tsp mustard seeds
1 pinch asafoetida
8 curry leaves
2 tbsp oil
1 tsp salt
1 tbsp jaggery (palm sugar)
Method:
First soak the tamarind and extract the juice.
In a deep pan, add oil, mustard seeds, curry leaves, chili powder, asafoetida and turmeric.
Add the eggplant cut lengthwise like fries, and sauté. When the eggplant is well fried, add the curry powder, sauté for a while then put in the tamarind water, salt and jaggery. Allow it to boil. When the curry thickens, turn off the stove.
Enjoy with rice or chapati.
3 medium eggplants
1/2 tsp red chili powder
3 tbsp curry powder
1 small lime sized tamarind
1/2 tsp turmeric
1/2 tsp mustard seeds
1 pinch asafoetida
8 curry leaves
2 tbsp oil
1 tsp salt
1 tbsp jaggery (palm sugar)
Method:
First soak the tamarind and extract the juice.
In a deep pan, add oil, mustard seeds, curry leaves, chili powder, asafoetida and turmeric.
Add the eggplant cut lengthwise like fries, and sauté. When the eggplant is well fried, add the curry powder, sauté for a while then put in the tamarind water, salt and jaggery. Allow it to boil. When the curry thickens, turn off the stove.
Enjoy with rice or chapati.
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