To prepare the Tamarind Sautéed Eggplant recipe, cut each eggplant into 4 portions and then cut into medium-sized pieces. Set aside. After soaking the tamarind in water for a few hours, remove the extract, strain out the residue and set aside.
Heat the oil in the pan pan Fry the diced eggplant for a few minutes. Sauté until the eggplant is slightly wilted or tender and cook until al dente. When done, remove from pan and set aside.
In the same pan, add more oil, add chopped onions and sauté until translucent. Add the lightly fried eggplant slices and mix well.
Now add diced tomatoes and salt and mix well. Add a little water to the pot, cover and cook until the tomatoes are soft. (about 5 minutes)
Now add chilli and turmeric powder and mix well. Add a little more water, continue to cover the pot and cook over low heat until the eggplant is cooked.
Once the eggplant is cooked, remove the lid and add the tamarind juice or paste and mix well. (Add tamarind paste/juice little by little, checking for sourness to get the right balance of flavors)
Cook uncovered until the gravy is reduced and semi-thick. At this point add jaggery powder and mix well.Garnish tamarind fried eggplant recipe with chopped coriander leaves and serve with Lotis/pizza Or white rice.
