Ingredients

• Eggplant (baingan), long and thin, about 3-4 inches long
• tamarind, either dried or concentrated, and dissolved in water to create a thin consistency
• our usual spice mix: red chilli powder, turmeric, coriander powder, cumin powder, fennel powder (all or any of these as per your availability
• oil for frying and some for cooking
• fried onions,

Tangy Eggplant with Tamarind
Method:

• Wash the eggplants thoroughly, now to cut them holding the heads, only slit them twice lengthwise, not all the way through.
• Then, deep fry them in oil, till they are golden.
• After all are fried, put them in the tamarind water.
• Now in another small pan, put some oil, add the fried onions, when it gets a bit hot, add the spice mix.
• Now when the spices are cooked, put this on the eggplant, give it a slight stir, and get the whole thing to a boil.
• Then simmer on slow heat for sometime, till the eggplants are very tender.

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