Name: Eggplant WITH A TAMARIND-CHILE SAUCE
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: South Indian
Ingredients: 2 tablespoon canola oil (plus extra for brushing); 2 tablespoon skinned split black lentils (cream-colored in this form, urad dal) (picked over for stones); 1 tablespoon coriander seeds; 4 dried red Thai or cayenne chiles (to taste, stems removed); 1 teaspoon black or yellow mustard seeds; 1 large eggplant (about 1½ pounds, stems removed, cut into 1-inch cubes); 1.5 teaspoon coarse kosher or sea salt; 12 medium-size to large fresh curry leaves; 1 teaspoon tamarind paste or concentrate

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Eggplant WITH A TAMARIND-CHILE SAUCE — Formulation & Method | CuliNect