Sautéed Aubergine With Tamarind Recipe
Sautéed Aubergine with Tamarind is a delightful and flavorful dish, perfect for lunch or dinner. This vibrant Indian recipe combines the tangy richness of tamarind with the subtle bitterness of aubergine, creating a harmonious balance of flavors that are both comforting and exciting. Whether you’re looking for a side dish to accompany rotis, chapatis, or plain rice, or a deliciously satisfying vegetarian meal on its own, this recipe is sure to be a hit. It also makes an elegant choice during the lent season, bringing a unique burst of taste to your table.
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Prep Time: 30 minutes
Cook Time: 50 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Small Green Brinjal (green aubergine) | 6, cut into bite-sized pieces |
| Onion | 2, finely chopped |
| Tomatoes | 2, diced |
| Tamarind Paste | 2 teaspoons (adjust to taste) |
| Red Chilli Powder | 1 to 2 teaspoons (adjust to taste) |
| Turmeric Powder (Haldi) | ½ teaspoon |
| Coriander (Dhania) Leaves | A bunch, finely chopped |
| Jaggery | ½ teaspoon, grated |
| Salt | To taste |
| Oil | For cooking |
Instructions:
-
Prepare the Aubergine:
Start by slicing each aubergine into 4 parts and then dicing it into medium-sized chunks. Set the pieces aside. If you’re using tamarind paste, soak it in water for a few hours. Once soaked, extract the pulp from the tamarind and strain it to remove any residues. Set the tamarind extract aside. -
Shallow Fry the Aubergine:
Heat oil in a large pan over medium heat. Add the diced aubergines and shallow fry them for a few minutes, stirring occasionally. Continue to sauté until the aubergines soften slightly and are cooked al dente. Once done, remove them from the pan and set them aside. -
Sauté the Onions:
In the same pan, add a little more oil and finely chopped onions. Sauté until the onions become translucent and soft. -
Combine Aubergine and Tomatoes:
Add the shallow-fried aubergine pieces to the pan with the sautéed onions. Stir well to combine. Now, add the diced tomatoes and salt, and mix everything together. Pour in a little water, cover the pan, and cook for about 5 minutes, until the tomatoes soften. -
Season the Dish:
Once the tomatoes are softened, add the red chili powder and turmeric powder to the pan. Stir to coat the aubergine mixture evenly. Add a little more water and cover the pan, cooking on low heat until the aubergine is fully cooked and tender. -
Add Tamarind and Jaggery:
Once the aubergine is cooked through, remove the lid and add the tamarind extract or tamarind paste. Stir well to combine. (Be sure to add the tamarind gradually and taste as you go to adjust the sourness to your liking.) Let the dish simmer without the lid until the gravy thickens to a semi-thick consistency. -
Finish and Garnish:
At this stage, add the grated jaggery to the pan. Stir well until the jaggery dissolves and balances the sourness of the tamarind. Garnish the dish with finely chopped coriander leaves. -
Serve:
Serve your Sautéed Aubergine with Tamarind hot with rotis, chapatis, or plain rice for a complete and flavorful meal. Enjoy the tangy and savory goodness with every bite!
This dish is simple yet bursting with complex flavors, making it an ideal choice for a satisfying vegetarian meal or as a side dish to complement your favorite Indian mains. The mix of tamarind, jaggery, and spices creates a rich, unforgettable taste that will keep you coming back for more!
