Brinjal/ Eggplant/ Aubergine with Ketchup and Tamarind

Recipe No: 268
Ketchup and Tamarind… What sort of a combination is that? If this is what you are thinking… well, I don’t have an exact answer... but… come on…. Who cares as long as the dish is tasty? It will not make you lose your sleep, but may be at the end of the day you might think… that was one tasty dish and I am not sure but, I am slowly beginning to like Brinjal! Come on give it a try… it will be ready to eat in a matter of minutes…
Oh I forgot to mention… this is my take on a Brinjal dish that was made by a member from our Indiana church for a prayer meeting… Ahh, even though it was a crowd around 30-35, I ended up eating half of that dish… (shhh... please keep it a secret...)

Ingredients                                               Serves 3

• Brinjal…………………………….250 grams (cut into medium sized pieces)
• Oil…………………………………..2-3 Tablespoons
• Onion……………………………..1/2 cup (cut into cubes)
• Ginger Garlic paste………….3/4 Teaspoon
• Red Chilly Powder……………1/2 Teaspoon
• Coriander Powder…………...1/2 Teaspoon
• Cumin Powder………………..1/8 Teaspoon
• Turmeric Powder…………….1/4 Teaspoon
• Tomato Ketchup………………2 Tablespoons
• Tamarind juice……………….1/3 Cup (from a small marble sized Tamarind; depending on your taste)
• Coriander Leaves.................1 Tablespoon (chopped)
• Salt as per taste

Method of Preparation

1. Heat 2 Tablespoons of Oil in a pan on high heat (wait till it is really hot) and fry the Brinjal pieces with Salt until it is slightly brown here and there. Take it out of the pan and keep aside till ready to be used.
2. Add a bit more of Oil if needed and saute the Onion on medium heat for a minute or till it starts to wilt. (Doesn’t have to brown)
3. Add Ginger Garlic paste and saute till the raw smell is gone.
4. Reduce the heat to minimum and add Red Chilly Powder, Coriander Powder, Turmeric Powder and Cumin Powder; saute for 30 seconds.
5. Add Ketchup and Tamarind juice; mix thoroughly and add the fried Brinjal pieces.
6. Cover the pan and cook for a minute or two. (The Brinjal pieces shouldn’t be overcooked and mashed. If fried properly, this step will take only a minute.) Do a taste test and add more Salt if needed.
7. Sprinkle the Coriander Leaves; mix properly and serve hot with Chappathi or Rice.

Notes:

• I used Chinese Brinjal. It is okay to use the skin of Indian and Chinese Brinjal, but if it is American Eggplant, do take the skin off as it is slightly on the bitter side.
• You can use a bit more Oil (up to 1 tablespoon more), but don’t add too much as Brinjal is like a sponge and will absorb a lot of Oil if you put more. So it is better to stick to the described amount.
• The amount of Tamarind used should be according to your taste. (I am not too much of as sour person; so mine is less) Make pulp and add slowly, tasting in between.Don't use more than 1/3 cup Water or the gravy may become loose.
• If the Brinjal has a lot of seeds do wash by slightly squeezing them in a Colander so that the seed will escape through its holes.
• If you cut the Brinjal a bit ahead of time, do put it in Water to prevent oxidation and the discoloration that follows.
• If you wash or put the Brinjal pieces in Water prior to cooking, do squeeze the Water properly and dry it with a kitchen towel to take the extra moisture out.
• Shallow frying the Brinjal pieces in very high heat is important. It will release all the Water and start boiling rather than frying if low heat is used.

 



Make it, enjoy the deliciousness and 
serve it to your family with love…