The following ingredients are required to prepare sweet and sour eggplant chutney with tamarind: oil, a quarter teaspoon of mustard seeds, a quarter teaspoon of cumin seeds, a pinch of fenugreek seeds, one sprig of curry leaves, one medium onion, peeled and finely chopped, five to six cloves of garlic, peeled and sliced, four green chili peppers, one teaspoon of coriander powder, one teaspoon of cumin powder, one to two tablespoons of mild Kashmiri chili powder, one teaspoon of turmeric powder, one large eggplant, washed and cubed, salt to taste, one can of diced tomatoes, one teaspoon of tamarind concentrate, and fresh coriander leaves for garnish.
Ingredients
The cooking process begins by heating the oil in a pot. Then, add the mustard seeds, cumin seeds, and fenugreek seeds, allowing them to sizzle. After this, stir in the curry leaves, onion, garlic, and green chili peppers. The mixture is simmered until the onion becomes soft and translucent. Next, add the coriander powder, cumin powder, Kashmiri chili powder, and turmeric, stirring and allowing the spices to heat slightly.
Add the salted eggplant to the mixture. Stir well so that the eggplant is evenly coated with the masala. Then cover with a lid and cook until the eggplant begins to soften but retains its shape. After this, pour in the diced tomatoes and stir, allowing them to cook for a few more minutes. Add the tamarind concentrate and a little water. Cover again and continue cooking until the eggplant is completely tender and all flavors have blended.
The finished dish is garnished with fresh coriander leaves. It is served with millet khichdi, plain rice, or bread.
