The Eggplant-Tamarind Curry is a popular South Indian vegetable side that’s easy to make. The tamarind paste in this recipe remove any bitterness the eggplant may have and adds a nice tang to the curry. This is how my mom makes this curry.
Cooking Time: 20 minutes
- 7-8 cups eggplant, cut into small cubes
- 3/4 tsp tamarind paste
- 3/4 tsp turmeric powder
- Salt to taste
- 4-5 tsp vegetable oil
- 4 tsp urad dal (split black gram)
- 1 1/2 tsp mustard seeds (rai)
- 1 tsp cumin seeds (jeera)
- 5-6 red chillies
- 1 tsp red chilli powder
- 6-7 curry leaves
- Boil the eggplant with salt, tamarind paste, and turmeric powder in just enough water on medium heat until tender but not mushy. Stir occasionally. Remove in a bowl.
- Heat oil in a steel or other non-reactive pan (since the curry has tamarind). Add the urad dal, mustard, and cumin seeds and fry until the dal is golden and the mustard starts to pop. Add the red chillies and fry for a couple of seconds. Add the red chilli powder and fry for a second.
- Add the eggplant along with any water. Cook the eggplant-tamarind curry on medium heat, stirring occasionally for 3-4 minutes. Adjust the salt as needed.
- If there’s too much water, turn up the heat to high and let the water evaporate. Then turn down the heat and cook for 1-2 minutes. Remove from heat.
- Serve the eggplant-tamarind curry hot with plain rice and pappadums.