Indian Eggplant Dip Recipe
Indian Eggplant Dip Recipe with step by step pictures. This Indian Eggplant Dip Recipe is a delicious side dish for roti, phulka or even consumed as dip.
Ingredients
- 500 grams Brinjal chopped finely
- 1 large Onion finely chopped
- 4 Green Chilli chopped
- 1 sprig Curry leaves
- 1 lemon Tamarind small lemon size
- Salt to taste
- 4 tablespoon Oil I used Indian Sesame Oil/ Nala Ennai / Gingelly Oil
Instructions
- Take tamarind in a bowl and cover it with 2 cups of water. Let it soak for 5 mins. Now mix with your hand. Strain it and set it aside.
- Heat oil in a kadai. Add curry leaves and onions and fry till they turn transparent. It will take around 2 mins.
- Add green chillies and chopped up brinjals and mix well. Add salt and tamarind water and mix well.
- Bring it to a boil and cover and simmer for 15-20 mins.
- Now using the back of a spoon mash the brinjal till it form a very smooth and gets mushy.
- Now simmer this until all water evaporates and oil separates from this. Mix in between
- Serve with rice or roti.
Nutrition
Serving: 1servingsCalories: 183kcalCarbohydrates: 14gProtein: 2gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gSodium: 154mgPotassium: 343mgFiber: 6gSugar: 8gVitamin A: 48IUVitamin C: 21mgCalcium: 22mgIron: 0.4mg
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