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Eggplant Tamarind Masala

28 Sep

Vankaya Chintapandu Masala.

Fresh spices and dals are roasted and ground into fine powder. Baby Indian Eggplants are silced and added to oil along with whole and powdered spices. The eggplants are then cooked on low flame till they turn soft. Garnish with cilantro and serve eggplant tamarind masala with steamed rice and dal or with roti.
Makes: around 4 Servings of Eggplant Tamarind Masala.


Eggplants 5
Tamarind 4 inch Piece
Cilantro few Sprigs
Salt to Taste


Peanuts 1 tsp
Chana Dal 1/4 tsp
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/8 tsp
Whole Red Chiles 3
Coriander Seeds 1/2 tsp


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Roast all the masala ingredients separately till golden brown or till aromatic.
Cool the roasted ingredients and grind into fine powder.
Soak tamarind in half a cup of warm water for sometime and extract all the juice.
Wash and finely chop the cilantro.
Wash, remove stems, slice the eggplants into 4 sections.

Heat a tsp of oil in a pan, add all other talimpu ingredients in order.
When mustard seeds start spluttering, add the sliced eggplants and salt.
Stir fry for a minute or two, add the ground masala powder and tamarind juice.
Cook covered on low flame for few minutes or until eggplants are soft inside.
Add few splashes of water if required during the cooking process.
Remove from heat and garnish with cilantro and serve eggplant tamarind masala with steamed rice and dal or with roti.
Notes: Make sure eggplants are cooked well before removing from heat.

Suggestions: Time it takes for the eggplant to cook depends on the size of the eggplant. Cook longer for bigger ones.
Variations: Adjust red chile powder according to taste. Check numerous stuffed eggplant and brinjal recipes here
Other Names: Eggplant Tamarind Masala, Vankaya Chintapandu Masala.