Serves: 4
Total Calories: 89

1 tablespoon Tamarind Paste
2 tablespoons peanut oil
1 stick cinnamon (1-inch)
1 teaspoon cumin seeds
1 large onion, cut in half lengthwise and thinly slices
1 clove garlic (large), minced
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
5 to 7 Chinese or Japanese eggplant (about 1 1/4 pounds), cut diagonally into long 1/3-inch thick slices
1 tablespoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon salt, or to taste
2 tablespoons grated jaggery (gur), or dark brown sugar
1/2 cup finely chopped fresh cilantro, including soft stems
1/4 teaspoon Garam Masala

1. Prepare tamarind paste. Then, heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cinnamon and cumin seeds they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, over medium heat until golden, 5 to 7 minutes. Add the garlic and green chili pepper and stir about 30 seconds. Transfer to a bowl and set aside.

2. To the same pan add the eggplants and cook over high heat until heated through. Reduce the heat to medium, cover the pan and cook, stirring occasionally, until they soften slightly, 7 to 10 minutes.

3. Mix in the onion and spice mixture, then add the coriander, cumin, and salt. Cover and cook, stirring occasionally, until the eggplants are soft, 7 to 10 minutes.

4. Add the tamarind and jaggery, stir for a minute, then mix in the cilantro and cook another 2 to 3 minutes to blend the flavors. Transfer to a serving dish, sprinkle the garam masala on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 89
Calories from Fat: 60

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