2 long eggplants, cut into 1 inch lengths (then I cut each 1 inch cylinder into six long pieces)
1/3 tsp tamarind paste diluted in 1/2 c warm water
1/2 tsp turmeric powder
1/2 tbsp salt
1 tbsp coconut powder
2 tbsp urad dal
2 tbsp chana dal
1/3 tsp paprika
3 tbsp coriander seeds
1/2 ” cinnamon stick
enough oil to cover bottom of heavy bottomed wide pot (I use a sesame oil and peanut oil combination)(make sure you have a lid for this pot)
1 tbsp mustard seeds
1 tbsp urad dal
1 tbsp chana dal
4-5 curry leaves
- Combine spice powder ingredients in pan on stove. Dry roast until fragrant. Dals will be golden. Taste the dals to make sure they are cooked. When done, let cool and then grind in grinder until fine powder. Set aside.
- Heat oil in heavy pot over medium heat. Add tempering ingredients in order given. Add eggplant. Sautee. Add tamarind water. Add turmeric. Add salt. Mix well. Cover with lid. Let cook over medium low heat until eggplant is tender and liquid is absorbed.
- Remove from heat. Add spice powder and coconut powder. Mix well.
Recipe is adapted from Simply Southern by Chandra Padmanabhan. Buy this book, you won’t regret it. There are a lot of really great South Indian recipes in it, which you won’t get at any restaurant. And as far as spiciness is concerned — do what I did, and omit the red chilies and replace with a minute amount of paprika powder.