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Eggplant Masala Recipe

Eggplant Masala Recipe

Eggplant Masala Recipe

Ingredients :

  • 3 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1 onion, sliced
  • 4 cloves garlic, sliced
  • 2 slender Asian eggplants (500 g/ 1 lb total), halved and cut into lengths
  • 1 teaspoon chilli powder
  • 1 teaspoon ground coriander
  • 1/teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 2 teaspoons tamarind pulp mashed in 4 tablespoons water, squeezed and strained to obtain juice

Method :

  1. Heat the oil in a wok over medium heat and cook the mustard seeds until they pop, about 1 minute. Add the cumin seeds and gently stir-fry for 1 minute. Add the onion and garlic, and stir-fry until light golden brown, about 5 minutes.
  2. Add the eggplants, chilli powder, coriander, turmeric and salt, and stir-fry for 1 minute. Then add the tamarind juice, reduce the heat and simmer until the eggplants are tender, about 7 minutes. Serve immediately with freshly cooked rice.

Serves 4-6
Preparation time : 25 mins
Cooking time : 20 mins

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Source :
the food of Singapore
Simple Street Food Recipes from the Lion City
by David Wong & Djoko Wibisono
photos by Luca Invernizzi Tettoni
introduction by Lee Geok Boi

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See also Singapore Cooking “Mild Potato Curry with Yogurt Recipe”