Author Notes
A piquant mix of sweet and sour flavors... —nykavi
Ingredients
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1
large Eggplant
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Canola Oil Spray
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2 tablespoons
Canola Oil
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1/2 teaspoon
Kalonji or Onion Seeds
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1/2 teaspoon
Cumin seeds
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2
Dried Red Chiles
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10-15
fresh Curry Leaves
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2 tablespoons
Sesame seeds
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1/2 teaspoon
Poppy seeds
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1 tablespoon
Dried Coconut flakes
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1/2 teaspoon
Chile powder
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1/4 teaspoon
Turmeric
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3 tablespoons
Tomato Ketchup
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3 tablespoons
Tamarind pulp, soaked in water and strained
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1/2 teaspoon
Kosher Salt
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1 teaspoon
Garlic paste
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3
Ginger slices
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Fresh Cilantro
Directions
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Cut eggplant into 1/2 inch slices.
Spray with canola and lay them spray side down down in a hot nonstick skillet. Let them crisp and brown on one side. Then spray other side and flip and brown slices.
Cool and cut into small chunks.
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Heat remaining oil in the same pan. When hot add kalonji, cumin, red chiles and curry leaves. Let them splutter for 30 seconds.
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Add all other ingredients except eggplant. Bring sauce to a simmer and add eggplant. Cover and cook for 15-20 minutes till eggplant is fully cooked.
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Add fresh cilantro and serve with roti or rice.
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