This unique recipe is somewhat similar to the Hyderabadi dish of sweet and sour eggplants. Together the sourness of the tamarind and the sweetness of jaggery combine to make a great flavor.

Prep: 15 min
Yields: 1 small jar Servings

Ingredients

  • 6 cups aubergine
  • 2 tsp kalonji
  • 1⁄4 cupcurry leaves
  • 2 tsp red chilli powder 1 tsp turmeric
  • 1 cup tamarind pulp
  • diced 1⁄2 cup olive oil
  • 1 tbsp jeera
  • 2 cups tomatoes, chopped
  • 2 cups jiggery, grated
  • 1⁄2 cup peanuts, roasted Salt to taste

Method

  1. Heat olive oil and add kalonji and jeera. When it crackles, add curry leaves and immediately add the tomatoes. Saute for a minute. Add red chili powder, turmeric, and salt. Stir for a minute.
  2. Now add the aubergines and cook for 3 to 4 minutes. Add tamarind, cover and let it simmer on low heat for 2 to 3 minutes. Add the grated jaggery and roasted peanuts. Check for seasoning.
  3. Remove and allow it to cool. Store in a tight-fitting jar.