Eggplant With Tamarind

Name: Eggplant With Tamarind
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

18 ingredients

4 steps

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

1

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.
2

Heat remaining oil in the same pan. When hot add kalonji, cumin, red chiles and curry leaves. Let them splutter for 30 seconds.
3

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.
4

Add fresh cilantro and serve with roti or rice.