This is a lovely dish to be served alongside an Indian menu. The tamarind brings a sourness that is offset by the creaminess of the baked eggplant underpinned by a subtle nuttiness that the coconut adds.
All around a great side dish that won’t disappoint.
(Read about this dish as part of a grand thali we recently served.)
2 aubergines (eggplants), cut into 1/4 batons lengthways
6 tbsp vegetable oil
1 c cup of grated coconut
2 heaped tbsp Greek yoghurt
1 tsp black mustard seeds
1 cm cinnamon stick
10 curry leaves
1 white onion thinly sliced
3 garlic gloves crushed
1 tsp Kashmiri chilli powder
1 tsp ground coriander
1 tsp ground tumeric
1 tbsp tamarind paste mixed with 250ml water
2 tsp sugar
Salt, to taste
Coriander to serve
- Preheat the oven to 180C, put aubergines in a roasting tray and coat with 4 tablespoons of oil coated. Roast for 20mins. Meanwhile, put the coconut and yoghurt in a blender and blitz into a paste. Set aside.
- Heat 2 tablespoons of oil in a saucepan on medium heat. Add mustard seeds so they start to crackle then add in the cinnamon stick. Fry for a few seconds then add in the curry leaves and onion, fry for about 10mins so they are soft and starting to turn golden. Add garlic paste and fry for 30 seconds.
- Reduce heat to a low and add the coconut paste and remaining ground spices. Fry for 5 mins then add in the tamarind paste/water, sugar and salt.
- Bring to a simmer and add the cooked aubergines. Cover and cook over lot for about 8 mins until the sauce is thick and coats the aubergines. Garnish with coriander.