Made this tonight for dinner and had it with Parathas! It was insanely good! 😱 I couldn’t believe it! I thoroughly enjoyed every single bite! Will be making again and again and again!
Question: why add the tamarind at the last minute? I thought it doesn’t lose its acidity the way that lemon would, right? My instinct would have been to add it with the water so it could infuse into the dish a little more. But I also wonder if maybe a little bit of an unevenness of the sourness (like swirled ice cream flavors) was what you were going for? So that the contrast between bites would be more exciting. I don’t know, I’m probably over analyzing. Much love, Chetna aunti!
I shall be cooking this next week. I get 2 aubergines on my weekly food delivery as well as celeriac which I more or less use as aubergines but sometimes put together as well 🌷🌷 Maria🇬🇧
Hello Chetna, can I please praise you for the way you cooked your aubergine…..people that say do not like aubergines is because they probably had it stewed in casseroles without frying it beforehand. If you do not fry the aubergines, their flavour does not come to the front and are only mushy, tasteless pieces of vegetables, no flavour and texture only makes you be sick. You have treated this beautiful and tasty vegetable as it deserves. Once aubergine is fried, the flavours come through and after that it does not need much. After I cube and fry mine, I add garlic, salt/pepper, chopped tomatoes and a splash of red vinegar. It is so good, please try it. It goes well with sautéed potatoes, on toasted ciabatta, and/or as part of tapas/maze. 🌷🌷🌷Maria 🇬🇧
I am glad my fingers are not that chunky. more seriously, a quick question: for medical reasons, I have to avoid brinjal skins. Would you change anything (fry for less time perhaps) with peeled brinjal?
I can not have oil I will have a bad reaction so we're does that leave me?
Bro I just combined eggplant and tamarind yesterday without knowing we could combined it , it was good
Have made this twice, it's lovely!
Looks wonderful. Love the idea of adding tamarind.
This is exactly like "Brinjal Moju" we make in Sri Lanka!
This would taste amazing with dhal and chicken curry 😁😁😁
Made this tonight for dinner and had it with Parathas! It was insanely good! 😱 I couldn’t believe it! I thoroughly enjoyed every single bite! Will be making again and again and again!
Question: why add the tamarind at the last minute? I thought it doesn’t lose its acidity the way that lemon would, right? My instinct would have been to add it with the water so it could infuse into the dish a little more. But I also wonder if maybe a little bit of an unevenness of the sourness (like swirled ice cream flavors) was what you were going for? So that the contrast between bites would be more exciting. I don’t know, I’m probably over analyzing. Much love, Chetna aunti!
I would eat this for breakfast lunch and dinner every single day of the remaining of my life.
It'd be good if you could take the trouble to either print the recipe here, or put a link to it.
Thank you so much this is really a new kind of recipe with brinjal 👍👍
I shall be cooking this next week. I get 2 aubergines on my weekly food delivery as well as celeriac which I more or less use as aubergines but sometimes put together as well 🌷🌷 Maria🇬🇧
Hello Chetna, can I please praise you for the way you cooked your aubergine…..people that say do not like aubergines is because they probably had it stewed in casseroles without frying it beforehand. If you do not fry the aubergines, their flavour does not come to the front and are only mushy, tasteless pieces of vegetables, no flavour and texture only makes you be sick. You have treated this beautiful and tasty vegetable as it deserves. Once aubergine is fried, the flavours come through and after that it does not need much. After I cube and fry mine, I add garlic, salt/pepper, chopped tomatoes and a splash of red vinegar. It is so good, please try it. It goes well with sautéed potatoes, on toasted ciabatta, and/or as part of tapas/maze. 🌷🌷🌷Maria 🇬🇧
Delightful 👌
Add garlic, green chillies, 🍅 too😊
“30 Minute Indian” is marvelous! Thank you for sharing your passion with the world.
Her grey hair makes her very pretty. Beautiful channel too.
Chetna, lovely recipe. Will try it out. bought your vegan book too. 😊👍 Thanks
Is this Kashmiri style sour aubergine?
instead of tamarind paste, can tamarind soaked in warm water be used?
We've got some aubergine in our veg box, but we're not big fans of it! This looks amazing though and we love tamarind so we'll give it a try 😀
Thank you, Chetna! Love your recipes, will be making this tonight.
Your knife-work is even faster than Jacques Pepin!
Think I need to make this one with the green moong dal
Absolutely divine! Everything it promises to be 😊
I'm going to make this tonight and serve it with a bit of chickpea dahl and naan bread. Can't wait!
Chetna I simply love your recipes. You are just so so clever. Thank you for sharing.
Chetna, I made this tonight and it is delicious, this one I will make many times especially for my mum. Xx
Besides onions, Eggplants are my most favorite vegetables!!! Looks Devine!
Looks delicious! Can't wait to make it 🙂
What type of chili powder do you use? Pure of a blend? Thanks! X
I literally went to smell the crushed fennel through my phone when you held it up, Chetna 🤣😛🤔
I am glad my fingers are not that chunky. more seriously, a quick question: for medical reasons, I have to avoid brinjal skins. Would you change anything (fry for less time perhaps) with peeled brinjal?
Yum!
This is one of my favorites from your book! I’ve made it once a week since the book arrived 😍