Thehungrycodercooks

Ingredients

For the Eggplant Marinade:

• 1.2 lb small round eggplants
• 1.5 tsp turmeric powder
• 1.5 tsp red chili powder
• Salt to taste
• 2 tbsp mustard oil (or regular oil)

For the Gravy:

• 1/2 cup onion, finely chopped
• 2 tsp ginger paste
• 2 tsp garlic paste
• Salt to taste
• 1/4 cup mustard oil
• 1 tsp panch phoron (Bengali five-spice mix)
• 1–2 bay leaves
• 2–3 whole dried red chilies
• 1 tsp red chili powder
• 1 tsp paprika (for color)
• 2 tsp turmeric powder
• 1/2 cup tomato paste
• 3 tbsp tamarind chutney or 2 tbsp tamarind paste + 1 tsp sugar
• 1/2 cup water (adjust as needed)
• Fresh cilantro, chopped (for garnish)
• 2–3 green chilies, slit (for garnish)

Directions

1. Marinate Eggplants – Cut the eggplants in half if large. Rub with salt, turmeric, red chili powder, and mustard oil.
2. Fry Eggplants – Heat oil in a pan and shallow fry the eggplants until golden and almost cooked through. Remove and set aside.
3. Prepare the Gravy Base – Heat mustard oil in the same pan. Add panch phoron, bay leaves, and dried red chilies. Once fragrant, add onions and sauté until golden.
4. Add ginger-garlic paste and cook for 2–3 minutes.
5. Stir in turmeric, red chili powder, and paprika with 2–3 tbsp water to prevent burning.
6. Add tomato paste/puree, stir, and mash slightly with a spatula until it blends into the gravy.
7. Mix in tamarind chutney (or tamarind paste with sugar) and simmer until oil separates from the masala.
8. Finish the Dish – Add the fried eggplants with 1/2 cup water. Cover and cook on low heat until the eggplants are tender and the flavors absorb.
9. Garnish with fresh cilantro and green chilies before serving.

Recipe Video

Notes