Torviewtoronto: Sweet spicy eggplant curry

This sweet and spicy eggplant curry goes well as a side dish. This dish tastes delicious served with rice usually for lunch. It is known as brinjal moju and is more like a chutney or pickle.

3 eggplant or bringal

1/4 tsp turmeric

1/2 tsp salt

oil to fry

1 tsp oil

1" cinnamon stick

2 cardamom

2 tbsp onion

1 tbsp curry leaves

1/4 tsp ginger garlic paste

4 tbsp tomato

1 green chillie optional

1/2 tsp maldive fish optional

1/2 tsp chillie powder

1/4 tsp garam masala

1/4 tsp salt

1/2 tbsp tamarind to pulp in 1/4 cup water

1 tsp brown sugar

1 tsp coconut milk powder optional

Cut the eggplant into 3" thin slices. To do this cut it into 3 or 4 chunks horizontally then cut vertically into 1/4" thick slices. Add turmeric and salt keep aside for about 1/2 hour before frying.

Squeeze the marinated eggplants with hands and discard the water. Fry till it is a dark golden brown in colour and leave aside.

Heat 1 tsp of oil add cinnamon and cardamom. Add onion, ginger garlic paste, tomato, green chillie and sauté. Then add the spices with the eggplants and cook covered in medium low heat till the spices blend. Add the tamarind liquid and the brown sugar or jaggery and cook till the sugar is dissolved and the eggplants look thick. Add the coconut milk powder if using towards the end and mix well. Serve warm with rice and curries.

When the curry is cool put it in an air tight container and keep in the fridge. It can be kept for at least one week.