Name: Begare baingan (Spiced eggplant with tamarind)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4
Cuisine: Pakistani
Ingredients: 1 bunch coriander (cilantro), chopped; ½ bunch mint, leaves picked; 2 tablespoons crushed dried red chillies; 8 long, thin eggplants (aubergines); 2 tablespoons lemon juice; ½ teaspoon ajwain seeds; 2 tablespoons tamarind paste, tamarind pureé or Tamarind chutney, mixed with a little water; 1 tablespoon cumin seeds; coriander (cilantro) sprigs; 2 tablespoons virgin coconut oil; 1 tablespoon chopped fresh ginger; 1 tablespoon Ginger garlic paste; 2 onions, chopped; 1 tablespoon ground turmeric; ½ teaspoon fennel seeds; 4 Indian green chillies, chopped; lemon slices; 2 tablespoons salt, or to taste; 1 tablespoon fresh Garlic paste; sliced Indian green chillies

Preparation info

Serves
4

Difficulty
Easy
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.

Ingredients

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

Asia
Pakistan
Side dish
Main course
Condiment
Vegan
Spicy
Gluten-free

Method

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

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