Preparation time: 15-20 minutes
Cooking time: 20-30 minutes
This is eggplant cooked in tamarind. I have a recipe for baghara baingan that looks promising, but no little eggplants to try it out on. So this is something I evolved because I love the taste of tamarind with eggplant. Plus, it’s very simple.
You need: two cups cubed eggplant (big ones, Japanese, doesn’t matter); 1 cup diced tomato; 1 cup diced onion; 1 tbsp tamarind paste; to taste: salt, cumin powder, coriander powder – I used freshly ground spices and they smelt heavenly!
How to: Add a cup of water to the tamarind paste and mix well until blended. Put 2 tbsp oil in a pan and saute the onions. Add the tomatoes and stir; add the eggplant right away and stir as well. Add the tamarind water, salt and spices. Stir very well (be gentle) and cover. Let simmer for 5-10 minutes or till eggplant is done (it will be soft and won’t taste raw). If you added too much water, don’t stir too often, and leave it uncovered for a few minutes with the heat on so the water boils away.