Eggplant Curry With Tamarind Pulp Recipe

Cooking Directions

• STEP 1.Start by slicing the eggplant into thick rounds and sprinkle them with salt. Let them sit for 15 minutes to remove any bitterness.
• STEP 2.Meanwhile, heat oil in a pan and add cumin seeds, mustard seeds, and curry leaves. Let them splutter.
• STEP 3.Add chopped onions and sauté until golden brown. Then, add ginger-garlic paste and cook for a minute.
• STEP 4.Next, add turmeric powder, red chili powder, coriander powder, and tamarind pulp. Mix well and cook for a few minutes.
• STEP 5.Add the sliced eggplant to the pan and coat them with the spice mixture. Cover and cook on low heat until the eggplant is tender.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Cooking Tips

• Choose small to medium-sized eggplants for this curry as they tend to be less bitter.
• If you prefer a spicier curry, you can add more red chili powder or green chilies.
• You can adjust the consistency of the curry by adding water or coconut milk if desired.

Storage and Serving

• Leftover eggplant curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the eggplant curry with steamed rice, naan bread, or roti for a complete meal.