Indian-style Vegetarian Sweet and Sour Eggplant


sunflower oil for deep frying
1 large eggplant, cubed
1 teaspoon turmeric powder
1 teaspoon chili powder
2 tablespoons tamarind pulp
2 tablespoons soft brown sugar
6 fresh curry leaves


  1. Heat the oil in a deep, heavy-bottomed saucepan. When it is almost smoking, fry the eggplant quickly, until it is golden in colour. It is important to have the oil really hot, or else the eggplant will need to remain in the oil longer and will needlessly absorb more oil.
  2. Put 2 tablespoons of the hot oil in another saucepan and add the spice powders. Almost immediately, add the tamarind, sugar and curry leaves.
  3. Cook for a couple of minutes until you get a thick sauce.
  4. Add the fried eggplant, season with salt and cook for a few minutes, mixing gently to blend into the sauce. Serve hot.

Makes 4 servings.

Source: Indian in Six