Chetna Makan‚Äôs tamarind aubergine curry (imli baigan curry)

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Chetna Makan’s Tamarind Aubergine Curry (Imli Baigan Curry)

This delightful tamarind aubergine curry, inspired by Chetna Makan, is a perfect blend of tangy and spicy flavors. The rich, deep taste of tamarind complements the soft, creamy texture of aubergines, creating a dish that is both comforting and exotic. Perfect for a cozy dinner, this curry is sure to impress with its unique taste and aroma.

Serving Size and Yield

Serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Ingredients

2 large aubergines (eggplants), cut into 1-inch cubes
2 tablespoons vegetable oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 onion, finely chopped
2 cloves garlic, minced
1-inch piece of ginger, grated
2 tomatoes, chopped
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon red chili powder
2 tablespoons tamarind paste
Salt to taste
Fresh coriander leaves for garnish

Instructions

Prepare the aubergines by cutting them into 1-inch cubes. Set aside.
Heat the vegetable oil in a large pan over medium heat. Add the mustard seeds and cumin seeds, and let them sizzle for about 30 seconds.
Add the chopped onion to the pan and sauté until golden brown.
Stir in the garlic and ginger, cooking for another minute until fragrant.
Add the chopped tomatoes, ground coriander, turmeric, and red chili powder. Cook until the tomatoes are soft and the spices are well combined.
Mix in the aubergine cubes, ensuring they are well coated with the spice mixture.
Pour in the tamarind paste and a cup of water. Stir well, cover, and let it simmer for about 20 minutes, or until the aubergines are tender.
Season with salt to taste. Adjust the consistency of the curry by adding more water if needed.
Garnish with fresh coriander leaves before serving.

Additional Notes

For a richer flavor, you can add a tablespoon of coconut milk towards the end of cooking. If you prefer a milder curry, reduce the amount of red chili powder. Serve with steamed rice or warm naan for a complete meal.