Calcutta eggplants

Ingredients for 4 servings:

• 1 large onion(s)
• 4 garlic cloves
• 2 green chili peppers, up to 6 peppers depending on the desired spiciness
• 6 tbsp sunflower oil
• 3 tsp paprika powder, sweet
• ½ tsp cayenne pepper
• 1 tsp, heaped turmeric
• 450 g eggplant(s), small, long
• 3 tsp tamarind paste
• 2 tsp brown sugar
• Coriander leaves or flat parsley, coarsely chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Puree the onion, garlic, and chilies in a food processor, then fry with the spices in sunflower oil for about 3 minutes, stirring. Cut the eggplants into strips about 3-4 cm long and 1.5 cm wide, all with skin on one side. Quarter or eighth the eggplants and then cut into 3-4 cm long pieces. Long, narrow Asian or Indian eggplants are best. Fry the eggplants for 5 minutes, stirring, then add the tamarind paste dissolved in a little water, along with the brown sugar, and simmer over low heat until the eggplants are soft. Season with salt and garnish with coriander or, if you don’t like coriander, parsley. Serve with chapatis (Indian flatbreads) or basmati rice. To reduce the spiciness, add a little Greek yogurt.