Name: Indian Eggplant in Spicy Sauce
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Eggplant - 1 large; Olive oil, divided - 2 tablespoons; Dried red chile peppers, or to taste - 5; Dry garbanzo beans (Bengal gram) - 1 tablespoon; Ground coriander - 1 tablespoon; Mustard seeds - 1 teaspoon; Red onion, chopped, or more to taste - 1; Tamarind paste - ½ cup; Ground turmeric - 1 teaspoon; Salt to taste - 1 teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Indian Eggplant in Spicy Sauce

1. Eggplant - 1 large

2. Olive oil, divided - 2 tablespoons

3. Dried red chile peppers, or to taste - 5

4. Dry garbanzo beans (Bengal gram) - 1 tablespoon

5. Ground coriander - 1 tablespoon

6. Mustard seeds - 1 teaspoon

7. Red onion, chopped, or more to taste - 1

8. Tamarind paste - ½ cup

9. Ground turmeric - 1 teaspoon

10. Salt to taste - 1 teaspoon

How to cook deliciously - Indian Eggplant in Spicy Sauce

1. Stage

Preheat the oven to 375 degrees F (190 degrees C).

2. Stage

Bake the eggplant in the preheated oven until very soft and easy to mash, 45 minutes to 1 hour. Remove from the oven and let cool enough to handle, 15 to 20 minutes. Peel and mash or blend it in a food processor; keep aside.

3. Stage

Heat 1 tablespoon oil in a pan over medium heat. Add chile peppers, Bengal gram, and coriander. Saute until golden brown, 7 to 10 minutes. Remove from heat and let cool, 10 to 20 minutes. Grind into a fine powder.

4. Stage

Heat remaining oil in the pan and add mustard seeds. Add onion and saute until golden brown, about 10 minutes. Stir in tamarind extract, turmeric, and powder mixture, adding water as needed if sauce is too thick. Bring to a boil; let simmer for 5 minutes. Stir in mashed eggplant; let simmer, 3 to 4 minutes. Season with salt. Serve hot.