tamarind aubergine curry (imli baigan curry)

Ingreadient

• 1 large aubergine, cut into 5-7.5cm long strips
• 3-4 tbsp sunflower oil
• Pinch asafoetida
• 2 onions, thinly sliced
• 1 tbsp fennel seeds
• 1 tsp chilli powder
• 1 tsp ground ginger
• 1 tsp sugar
• 1 tsp tamarind paste

Instruction

1. To prepare the aubergine, put it on a plate, sprinkle with a pinch of salt and set aside for 10 minutes. Meanwhile, heat 1 tbsp oil in a pan, add the asafoetida and sizzle for a few seconds. Add the onions and cook over a medium heat for 10 minutes until golden.
2. Heat the remaining oil in a large frying pan. Pat the aubergine fingers dry, add them to the hot oil and cook over a high heat for 2 minutes until golden.
3. While the aubergine is cooking, heat a small frying pan, add the fennel seeds and toast for 1 minute, then use a pestle and mortar to crush them.
4. Add the crushed fennel seeds to the onion pan and cook for a minute, then stir in the ground spices. Add the fried aubergine with 200ml water and cook over a low heat for 10 minutes.
5. Stir in the sugar and tamarind and cook over a high heat for 5 minutes until the sauce thickens, then serve.