Ariso Recipes
Tamarind Baby Aubergines
Last update date: February 12, 2024
Indulge in the rich flavors of Tamarind Baby Aubergines. Delicately slit and seared baby aubergines are bathed in a luscious, aromatic sauce made with tamarind, spices, and a blend of toasted coconut and seeds. This dish is a delightful balance of tangy and savory, perfect with naan or pilau rice.
10 minutes.
Indian
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Ingredients
4
How To Cook?
1
Make two deep slits in each baby aubergine, forming a cross from the base towards the stalk end while leaving the quarters attached. keep the calyx and a little stalk to hold the aubergine together. sprinkle the aubergines with half of the salt and set them aside for 20 minutes.
2
Meanwhile, prepare the masala paste. dry roast the grated coconut, peanuts, sesame seeds, coriander seeds, and cumin seeds in a frying pan over medium heat for a minute or two. remove from heat and blend them in a small food processor with the green chilies, adding enough water to form a paste.
3
Heat 1 tablespoon of vegetable oil in a large, heavy-based pan. fry the aubergines over high heat for 2-3 minutes, stirring occasionally, until they are seared on all sides. remove the aubergines from the pan and add the remaining oil. add the mustard seeds and curry leaves, let them crackle, then add the ginger garlic paste and fry for 2-3 minutes, stirring constantly. add the onion paste and cook, stirring, until it turns light brown. stir in the turmeric, red chilli powder, and masala paste. reduce the heat and fry for 10-12 minutes, until the oil begins to separate from the mixture at the side of the pan. now add the remaining salt and tamarind paste, and cook for 3-4 minutes.
4
Return the fried aubergines to the pan and mix well. pour in the water and simmer for 10-12 minutes, until the aubergines are soft but still hold their shape. finish with jaggery, chopped mint leaves, and fried onion. serve with naan bread or pilau rice.
5
Be gentle when simmering the aubergines in the sauce to avoid breaking them, as they are delicate.
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