Sautéed Aubergine With Tamarind Recipe
Sautéed Aubergine With Tamarind Recipe is a perfect dish for dinners or lunches. Makes an elegant dish for the lent season as well. The flavor comes from the tangy tamarind juice or paste which leaves your taste buds tingling and wanting more. Sautéed Aubergine With Tamarind Recipe is a super simple and abundantly flavorful dish that is perfect as a side for rotis/chapathis or plain rice.
If you like this recipe, explore more eggplant/aubergine/brinjal recipes
1. In case, you do not have jaggery available in your pantry, you can always sugar.
2. Frying the aubergines helps add to the texture of the dish. You can avoid this step if needed.
- 6 Small Green brinjal (green aubergine) , cut to bite size
- 2 Onion , finely chopped
- 2 Tomatoes , diced
- 2 teaspoons Tamarind Paste , (adjust)
- 1 to 2 teaspoon Red Chilli powder , (adjust)
- 1/2 teaspoon Turmeric powder (Haldi)
- Coriander (Dhania) Leaves , a bunch, finely chopped
- 1/2 teaspoon Jaggery , grated
- Salt , salt - to taste
- Oil , to cook
How to make Sautéed Aubergine With Tamarind Recipe
To prepare Sautéed Aubergine With Tamarind Recipe, slice each aubergine into 4 and then dice it into medium sized chunks. Keep aside. Once tamarind has soaked for a few hours in water, pulp out the extract, strain from its residues and keep aside.
Heat oil in a pan and shallow fry the diced aubergines for a few minutes. Saute till the aubergines wilt a little or is soft and cooked till aldente. Once done, remove from pan and keep aside.
Into the same pan, add some more oil and add finely sliced onions and saute until it turns translucent. Into this add the shallow fried aubergine pieces and combine well.
Now add the diced tomatoes along with salt and mix well. Add a little water into the pan and cover and cook till tomato turns soft. (approx. 5 minutes)
Now add in the chilli and turmeric powders and toss well. Add just a little more water and continue to cover and cook on low heat till the aubergine is cooked through.
Once the aubergine is cooked well, remove the lid and add the tamarind juice or paste into it and combine well. (add tamarind paste/juice little by little and check for sourness to get the right balance of flavours)
Cook without lid till the gravy has reduced and has a semi-thick consistency. Add powdered jaggery at this time and mix well. Garnish Sautéed Aubergine With Tamarind Recipe with chopped coriander leaves and serve with rotis/chapathis or plain rice.