Tangy and spicy, Eggplant in Tamarind Sauce awakens your taste buds
with a pleasing jolt. This vegetarian/vegan dish makes a perfect side
for plain rice. If you want to try a stuffed eggplant recipe, give this
one a try as it's easy to make.
Roast the sesame, cumin, pepper corn, and red chillies together
until aromatic and let cool.
In a small spice grinder, grind into a powder.
Remove the stems from the eggplant and make 2 slits
on one end and immerse in water until you're ready to stuff with masala.
Stuff each eggplant with the masala.
Heat the oil in a wide skillet (steel, nonreactive).
Add the asafoetida powder and the curry leaves and fry for a second,
and then place the eggplant in the skillet. Turn them gently every now
and then on high heat until peel is tender.
Sprinkle salt. Dissolve the remaining masala powder
in tamarind water and pour over the eggplant. Cover and cook the
eggplant in tamarind sauce on low heat until tender (about 15 minutes).
Remove the lid and evaporate most of the liquid until
the masala is a thick sauce/paste.
Serve the eggplant in tamarind sauce with plain rice
and ghee (clarified butter).