Eggplant or Brinjal puli curry…
This is a South Indian-style side dish served with rice. You’ll get to enjoy the tanginess from the tamarind, sweetness from the jaggery & the taste of eggplant.
Sweet and Sour Eggplant or Eggplant Pickle
Prep time
Cook time
Total time
Author: Thasneen
Recipe type: Side dish
Cuisine: Indian
Serves: 5 People
Ingredients
- Oil- 2 tbsp
- Mustard seeds- 1 tsp
- Dried red whole chilies- 2
- Small onions, chopped- 6 (or 4 shallots)
- Green chilies, halved- 4
- Curry leaves- 1 sprig
- Eggplant, cubed- 7, small eggplants
- Water- ¼ cup
- Chili powder- ½ tsp
- Turmeric powder- ¼ tsp
- Cumin powder- 1 tsp
- Coriander powder- 1 tsp
- Tamarind juice- ½ cup (soak 2 inch fresh tamarind in ½ cup warm water)
- Jaggery, grated- ½ tbsp
- Salt- 1½ tsp
- Sesame seeds- 1 tsp
Instructions
- Soak fresh tamarind in warm water for 5 minutes, squeeze the tamarind in water to extract the juice, strain the juice. Discard the skin.
- Place a wide pan over medium heat, add oil, let turn hot.
- Add mustard seeds, let splutter.
- Add dried red chili, saute for a few seconds.
- Add small onions, green chilies, curry leaves and salt, saute till onions turn translucent.
- Add eggplant, and ¼ cup water; cook covered till eggplant turns soft.
- Add chili powder, turmeric powder, cumin powder & coriander powder; combine well.
- Add tamarind juice and jaggery, combine well.
- Cook for a few minutes till the gravy has thickened & eggplant has cooked well.
- Finally, add sesame seeds, combine well.
- Remove the pan from the heat & keep covered for a few minutes.
- Serve as a side dish with rice.
Notes
Eggplants can be replaced with Okra, or add a combination of eggplants & okra.
