This dish always hits the spot for me! I’ve always loved eggplant growing up, and in this dish the sourness (khatte) mixed with the masalas really enhances the flavor within the eggplants.
The tamarind paste and the amchur (mango powder) is what really gives it that tanginess! If you don’t have both on hand, you can just use one or the other. I also like using the tiny eggplants because they’re adorable and easy to eat!
5 baby eggplants (washed and dried) and cut into quarters lengthwise, but not going all the way to the stem, stop about 1/2 inch from the stem
1 tsp garlic
1 tsp ginger
3 tbsp oil
1 onion chopped
1 cup chopped tomatoes
1 green chili chopped
1 tbsp tomato paste
1 tsp salt (or adjust to taste)
1/2 tsp turmeric
1/2 tsp coriander
2 teaspoons Amchur (Mango powder) and 1 tsp tamarind paste – taste to determine how sour you want it
Handful of Cumin seeds
- Fry onions in olive oil until cooked down and translucent. Add ginger and garlic.
Add chopped tomatoes + 1 tablespoon tomato paste (adds tartness) and cook down until tomatoes are soft. Then add spices, chopped green chili, and cumin seeds.
Add sliced baby eggplants and cover them with the marinade. Add water to increase marinade. Cover and cook down for 20-30 minutes.
Top with cilantro and serve with rice or naan!