I don’t make this often, but here’s another variation to the Eggplant curry
2 Japanese Eggplant
1-1 1/2 onion chopped
2-3 tbsp (or as desired) South Indian Curry Powder
1-2 tbsp tamarind juice (or as desired)
Salt to taste
3-4 tbsp oil
Heat 1-2 tbsp of oil in a pan and add chopped onion and fry for 5-10 minutes, stirring as needed, until the onion are lightly browned. Transfer to the blender or food processor. Pulse gently to squash the onion.
Meanwhile, add 1-2 tbsp oil to the pan, turmeric, salt and add chopped eggplant and fry for 5-10 minutes, until browned. Transfer the onion to the pan. Add 1-2 tbsp tamarind juice. Mix well, cover with a lid and cook for 5-10 minutes.
Add South Indian curry powder as desired, season with some chopped cilantro and serve warm with some rice or roti.
You can also use this recipe with potatoes, tindora, chinese okra and more.