Eggplant Thalippu


"Eggplant curry."
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Serving size has been adjusted!
Original recipe yields 4 servings

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  • Prep

  • Cook

  1. Cut the eggplant into wedges or rounds.
  2. Toss with lemon juice
  3. Thoroughly mix together the turmeric, salt and curry powder
  4. Toss the eggplant again and let it marinate for few minutes.
  5. Soak the tamarind in a cup of hot water.
  6. Work the pulp thoroughly until it has dissolved as much as possible
  7. Strain and press through a small hand held sieve.
  8. Retain the liquid and discard the remaining fibers.
  9. Dry roast (NO OIL!) the cumin, fenugreek and sesame seeds until you can smell them roasting.
  10. Grind in a spice mill or small coffee grinder (which you have never ground coffee in!). Set aside.
  11. Fry the popu: Heat oil, add mustard seeds
  12. When they start to pop, add the curry leaves
  13. Stir for just a minute, then immediately add the onion, garlic and green chilies and stir until the onions soften.
  14. Add the marinated eggplant.
  15. Cover and let cook for a 2-3 minutes, until the eggplant just barely begins to soften around the edges.
  16. Add the tamarind liquid
  17. Cover and let simmer for a few minutes longer, until the eggplant is cooked through
  18. Remove the cover and let the sauce reduce and thicken.
  19. Add the milk, return to a high heat
  20. When the milk boils, add the roasted masala powder
  21. Stir well and remove from the heat


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