Begare baingan

Spiced eggplant with tamarind

Preparation info
  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in
Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

I love the creamy texture of eggplant; it is such a flavour magnet. This is a very simple dish, with a twist of sourness from the tamarind. Serve with rice or roti, or as a condiment for other dishes.


  • 8 long, thin eggplants (aubergines)
  • 2 tablespoons crushed dried red chillies
  • 1


Leaving the skin on, cut the eggplant into 2.5 cm (1 inch) chunks. Place in a bowl and sprinkle with the spices and salt. Toss to coat the eggplant with the spices. Mix the chopped green chilli and ginger through and set aside.

Heat the coconut oil in a heavy-based saucepan over medium heat. Add the onion, along with the ginger garlic paste and garlic paste. Cook, stirring, for 2–3 minu