Spicy Eggplant In Ginger-Tamarind Sauce (Masala Vangi)
Description
This Masala Vangi is a vibrant Indian dish where slender eggplants are stuffed with a spicy coconut mixture and simmered in a tangy ginger-tamarind sauce. The combination of earthy spices like coriander and cloves with the bright acidity of tamarind creates a complex flavor profile that is both comforting and exciting. The eggplant becomes incredibly tender, absorbing the rich, aromatic sauce while retaining its structure. It is a perfect vegetarian main course for dinner parties or a hearty weeknight meal.Ingredients
Directions
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Place the tamarind ball in a nonmetallic bowl and add 1/4 cup boiling water. Let it soak for 30 minutes.
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Mash the soaked tamarind pulp and extract as much juice as possible into a separate bowl. Reserve the fibrous residue for the sauce.
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Slit the eggplants lengthwise, cutting almost all the way through but leaving about 3/4 inch uncut at the stem end so they remain in one piece.
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Heat 2 tablespoons of oil in a large frying pan or skillet over medium-high heat for 1 minute.
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Add the minced garlic and fry for 30 seconds until fragrant.
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Add the ground coriander, cinnamon, and cloves; fry for 15 more seconds.
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Stir in the flaked coconut and cayenne pepper; continue frying, stirring constantly, until lightly toasted (about 2 minutes).
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Turn off the heat and stir in the salt, extracted tamarind liquid, and molasses, mixing well to form the stuffing mixture.
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Stuff the slit eggplants with the spicy coconut mixture.
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Secure the stuffed eggplants by wrapping kitchen thread or cotton string around them to keep the filling inside.
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Heat the remaining 1 tablespoon of oil in the same pan over medium-high heat.
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When the oil is hot, add the black mustard seeds. Cover immediately with a lid to prevent spattering.
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When the seeds stop popping, remove the lid and add the stuffed eggplants in a single layer.
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Fry the eggplants, turning them often, for 3 to 4 minutes to brown slightly.
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Reduce heat to medium-low and cover the pan. Cook for 10 to 12 minutes, or until the eggplants are soft and cooked through.
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While the eggplants cook, place the reserved tamarind residue in a clean nonmetallic bowl.
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Add 1/2 cup boiling water to the residue and soak for 30 minutes.
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Mash the residue and extract as much tamarind essence as possible, squeezing it hard into a bowl. Discard the fibrous remains.
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In a small nonmetallic pan, combine the extracted tamarind water and cornstarch. Mix well and bring to a boil.
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Cook the sauce for 2 minutes, stirring constantly, until thickened.
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Turn off the heat and stir in the shredded fresh ginger.
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Remove the thread from the cooked eggplants and transfer them to a serving platter.
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Pour the hot ginger-tamarind sauce over the eggplants and serve immediately.
Nutrition Facts
Servings 4 cups
- Amount Per Serving
- Calories 217.0kcal
- % Daily Value *
- Total Fat 21.8g34%
- Saturated Fat 9.9g50%
- Cholesterol 0.1mg1%
- Sodium 12.7mg1%
- Total Carbohydrate 6.8g3%
- Dietary Fiber 3.2g13%
- Sugars 1.9g
- Protein 1.5g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
eggplant, tamarind, ginger, indian, spicy, vegetarian, vegan, coconut, stuffed, curry, masala, veggies, dinner, gluten-free, aromatic, spices, coriander, cinnamon, cloves, mustard-seeds
