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Serves : 5
Preparation time : 20 mins
Cooking time : 25 mins
Ingredients
4 teaspoons sambar powder (see below)
1 teaspoon salt
500g long purple eggplants
5 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 onion, sliced
2 sprigs curry leaves
2 tomatoes, chopped
75g tamarind pulp mixed with 500ml water, mashed and strained to obtain juice
½ teaspoon salt
175g grated fresh coconut ground to a smooth paste with 125ml water
Sambar powder is also known as sambar podi – a tart powder mixture containing roasted ground dal, coriander, cumin, black pepper and fenugreek. It is readily available from Indian grocers and is popular in southern Indian vegetarian cooking.
Method for Cooking Fragrant Eggplant Curry:
Make 3-4 deep slits in the sides of each eggplant. Mix 2 teaspoons of the sambar powder with the salt and coat the eggplants inside and out. In a large skillet or wok, heat 3 tablespoons of the oil and toss the eggplant quickly to brown and soften them slightly. Set aside.
Heat the remaining 2 tablespoons of oil in a large saucepan, ad the mustard the cumin seeds an stir-fry until aromatic. Add the sliced onion and curry leaves and stir-fry until golden brown, about 5 minutes.
Add the tomatoes and the remaining sambar powder and stir-fry for 1 minute. Reduce the heat and stir-fry until the oil separates, about 5 minutes.
Add the tamarind juice and salt and bring to a boil, then simmer about 3 minutes.
Add the fried eggplants and cook until the eggplants are soft. Add the ground coconut and simmer for about further 2 minutes, then serve hot with rice.
