Eggplant in Tamarind Sauce

 How to Make Eggplant in Tamarind Sauce


1/2 cup grated fresh coconut

1 tbsp ground masala

1/2 tsp tamarind concentrate

3 cups eggplant cut into bite size

6 tbsp vegetable oil

1 1/2 cup sliced onions

2 fresh green chilli, split lengthwise

1 tsp mustard seeds

2 dried red chilli

15 curry leaves

salt to taste



 1. In a frying pan toast the coconut over medium heat, stirring constantly until it turns brown. Add

     the ground masala and continue toasting together over medium heat until the spices give off their



 2. Place the coconut and in a blender with 1/2 cup water or more and process to form a finely ground  a thick pesto. set aside


 3. In a small bowl  combine the tamarind concentrate with 2 tbsp of hot water. Set aside


 4. In a wide skillet fry the eggplant in 3 tbsp of oil until it browns and softens and the eggplant release

     its liquid .Remove the eggplant to a plate,leaving behind any oil.


 5. Add another tbsp oil and fry onions and green chili over medium -high heat until the onions is browned


 6. Return the eggplants to the frying pan and add the coconut paste and dissolved tamarind, stir in the

     salt and 3 /4 to 1 cup water, and cook pieces of eggplant in a thick sauce.Add more water as needed

     to maintain the proper consistency. Cover and remove from heat


7. In a small fry pan heat the remaining 2 tbsp oil over medium high heat. Add the mustard seeds and

    cover. When the mustard seeds are popped add the mixture over the cooked eggplant and stir