Ingredients
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6 cups Aubergine
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2 tsp Kalonji
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1⁄4 cup Curry leaves chopped
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2 tsp Red chilly powder
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1 tsp Turmeric
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1 cup Tamarind pulp
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diced 1⁄2 cup Olive oil
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1 tbsp Jeera
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2 cups Tomatoes chopped
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2 cups, grated Gur (Jaggery)
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1⁄2 cup Peanuts
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roasted Salt to taste
Directions
This unique recipe is somewhat similar to the Hyderabadi dish of sweet and sour eggplants. Together the sourness of the tamarind and the sweetness of jaggery combine to make a great flavor.
Steps
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1
Done
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Heat olive oil and add kalonji and jeera. When it crackles, add curry leaves and immediately add the tomatoes. Saute for a minute. Add red chili powder, turmeric, and salt. Stir for a minute. |
|
2
Done
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Now add the aubergines and cook for 3 to 4 minutes. Add tamarind, cover and let it simmer on low heat for 2 to 3 minutes. Add the grated jaggery and roasted peanuts. Check for seasoning. |
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3
Done
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Remove and allow it to cool. Store in a tight-fitting jar. |
