INGREDIENTS
8-9 baby eggplants around 460 grams, cut into 1-inch pieces
2 tablespoons oil 30 ml, I used avocado oil
1 inch ginger
3-4 large garlic cloves
1 green chili
1/3 cup water 80 ml
2 tablespoons tamarind concentrate
4 teaspoons jaggery
1.5 tablespoons mustard oil 22 ml, or use any oil of choice
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/4 teaspoon kalonji nigella seeds
2 whole dried red chilies
1/4 teaspoon hing asafoetida, skip to make gluten-free
2 medium tomatoes 240 grams, chopped
2 tablespoons water 30 ml
1/2 teaspoon coriander powder
1/4 teaspoon turmeric
1/2 teaspoon kashmiri red chili powder
1/2 teaspoon salt or to taste
cilantro to garnish
INSTRUCTIONS
Cut each baby eggplant lengthwise in 2 parts and then cut each half further in 2 to 3 pieces, around 1-inch each. Heat 2 tablespoons of oil (I used avocado oil here) in a wok on medium heat. Once hot add the eggplants pieces into the pan.
Fry for 7 to 8 minutes on medium heat until eggplant is cooked and light brown, it should not be very mushy though. Remove on a plate.
Meanwhile, using a mortar and pestle, crush ginger, garlic and green chili and set aside.
To make jaggery-tamarind water, to a small pan add 1/3 cup cup water, 2 tablespoons tamarind concentrate and 4 teaspoons jaggery.
Let it come to a boil, once it starts boiling , then let it boil for 4 minutes on medium heat till it slightly thickens. Do not thicken it like a chutney but the it should thicken slightly. Set aside.
Now to the same wok, add 1.5 tablespoons mustard oil on medium-high heat. Heat the mustard oil really well and then add cumin seeds, fennel seeds, kalonji and let them sizzle.
Add red chilies and hing and saute few seconds.
Add crushed ginger-garlic and cook 1 to 2 minutes until ginger-garlic starts changing color.
Then add the chopped tomatoes and mix. Cook for 2 to 3 minutes until the tomatoes are soft.
Add the tamarind and jaggery concentrate and mix well. Also add 2 tablespoons water and cook for 1 minute
Then add spices- coriander, turmeric , kashmiri red chili and salt. Mix well and cook the spices for 1 minute.
Add in the pan fried eggplants and mix. Cook for around 3 to 4 minutes on medium heat until all flavors all well combined.
Then add the chopped cilantro and mix. Garnish with more cilantro and serve hot.
NOTES
You can add more water if you want more gravy in this recipe. I kind of like it in a semi-liquid state so this is the consistency I prefer.
Add more green chilies for extra spice.
Use gluten-free hing or skip hing to make this gluten-free
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