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Tamarind Eggplant
- Serves
6
- Difficulty
Easy
Published 2008
Shrimidhi, at Chhatra Sagar lodge, near Jodhpur, is perhaps the finest cook in Rajasthan, in my book anyway. As part of our arrival dinner, she served this to-die-for eggplant dish – everyone was in raptures. Well and truly hooked, we watched her make it the next day in her kitchen, and ate it again and again ...
Ingredients
- vegetable oil, for deep-frying
1.2 kg 8 cloves
Method
Heat the oil in a wok or large saucepan to 180°C, add a few eggplant slices at a time and deep-fry for 4–5 minutes until golden. Remove from the oil and drain on paper towel. Repeat with the remaining eggplant pieces.
Heat 100 ml of the oil in a frying pan over moderate heat and fry the garlic and onion until beginning to colour. Add the sugar, tamarind, cumin and salt and simmer gently
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