Author Notes
A piquant mix of sweet and sour flavors... —nykavi
Continue After Advertisement
Ingredients
-
1
large Eggplant
-
Canola Oil Spray
-
2 tablespoons
Canola Oil
-
1/2 teaspoon
Kalonji or Onion Seeds
-
1/2 teaspoon
Cumin seeds
-
2
Dried Red Chiles
-
10-15
fresh Curry Leaves
-
2 tablespoons
Sesame seeds
-
1/2 teaspoon
Poppy seeds
-
1 tablespoon
Dried Coconut flakes
-
1/2 teaspoon
Chile powder
-
1/4 teaspoon
Turmeric
-
3 tablespoons
Tomato Ketchup
-
3 tablespoons
Tamarind pulp, soaked in water and strained
-
1/2 teaspoon
Kosher Salt
-
1 teaspoon
Garlic paste
-
3
Ginger slices
-
Fresh Cilantro
Directions
-
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.
-
Heat remaining oil in the same pan. When hot add kalonji, cumin, red chiles and curry leaves. Let them splutter for 30 seconds.
-
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.
-
Add fresh cilantro and serve with roti or rice.
See what other Food52ers are saying.