How to make it

  • Soak tamarind in hot water. Extract the juice and discard any pith.
  • Heat a pan and add a teaspoon of oil. Add all ingredients under "Masala to grind", fry them. Remove from fire and let it cool. Grind the fried ingredients with the tamarind extract. This is our curry masala.
  • Wash the eggplants, wipe it dry. Remove the stem and cut it like a flower keeping the bottom portion intact. See Photo
  • Heat 1/3 cup of sesame oil and fry the eggplants until it becomes tender See Photo. Reserve the used oil.
  • Heat 2 tsp of oil in a pan and saute onions until translucent. Remove from heat. In the same pan, heat 1 tsp of oil and saute grated coconut for a minute and remove from the pan. Add a tbsp of oil to the same pan and saute chopped tomatoes until cooked. Let everything cool and grind it to a fine paste.
  • Heat 1/4 cup of vegetable oil and add mustard seeds. When it splutters add cumin seeds, fenugreek, asafoetida, chopped garlic and curry leaves. Saute until garlic becomes golden color.
  • Add ground onion tomato mixture along with the masala paste. Bring it to a boil, reduce heat and cook for 15 minutes.
  • Add fried eggplants along with the oil used for frying. Add a cup of water and let everything cook over low heat for another 15 minutes or until oil starts separating from the gravy.
  • Sticky Eggplant Curry is ready.
Remove the eggplant's stem and cut it like a flower keeping the bottom portion intact.   Close
Fried eggplants   Close

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