Include in Print View:

Spicy Eggplant In Ginger-Tamarind Sauce

Spicy Eggplant in Ginger-Tamarind Sauce (Masala Vangi recipe image
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. Serve it hot with steamed rice or warm chapati to soak up every drop of the delicious sauce. The balance of heat, sweetness, and sourness makes this a memorable dish that highlights the versatility of eggplant in Indian cuisine.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 217.0
Dietary: Vegan
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
  • 1 /2-inch-round ball tamarind
  • 1/4 cup Boiling water
  • 1 pound Thin, long eggplant
  • 3 tablespoon Light vegetable oil
  • 1 1/2 teaspoon Minced garlic
  • 2 teaspoon Ground coriander
  • 1/4 teaspoon Ground cinnamon
  • 1/8 teaspoon Ground cloves
  • 1/2 cup Packed flaked coconut
  • 1 teaspoon Cayenne pepper
  • 1/2 teaspoon Coarse salt
  • 2 tablespoon Unsulphured molasses
  • 1/2 teaspoon Black mustard seeds
  • 1/2 cup Boiling water (for sauce)
  • 1/2 teaspoon Cornstarch
  • 1 tablespoon Shredded fresh ginger
Directions
  1. 1
    Place the tamarind ball in a nonmetallic bowl and add 1/4 cup boiling water. Let it soak for 30 minutes.
  2. 2
    Mash the soaked tamarind pulp and extract as much juice as possible into a separate bowl. Reserve the fibrous residue for the sauce.
  3. 3
    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.
  4. 4
    Heat 2 tablespoons of oil in a large frying pan or skillet over medium-high heat for 1 minute.
  5. 5
    Add the minced garlic and fry for 30 seconds until fragrant.
  6. 6
    Add the ground coriander, cinnamon, and cloves; fry for 15 more seconds.
  7. 7
    Stir in the flaked coconut and cayenne pepper; continue frying, stirring constantly, until lightly toasted (about 2 minutes).
  8. 8
    Turn off the heat and stir in the salt, extracted tamarind liquid, and molasses, mixing well to form the stuffing mixture.
  9. 9
    Stuff the slit eggplants with the spicy coconut mixture.
  10. 10
    Secure the stuffed eggplants by wrapping kitchen thread or cotton string around them to keep the filling inside.
  11. 11
    Heat the remaining 1 tablespoon of oil in the same pan over medium-high heat.
  12. 12
    When the oil is hot, add the black mustard seeds. Cover immediately with a lid to prevent spattering.
  13. 13
    When the seeds stop popping, remove the lid and add the stuffed eggplants in a single layer.
  14. 14
    Fry the eggplants, turning them often, for 3 to 4 minutes to brown slightly.
  15. 15
    Reduce heat to medium-low and cover the pan. Cook for 10 to 12 minutes, or until the eggplants are soft and cooked through.
  16. 16
    While the eggplants cook, place the reserved tamarind residue in a clean nonmetallic bowl.
  17. 17
    Add 1/2 cup boiling water to the residue and soak for 30 minutes.
  18. 18
    Mash the residue and extract as much tamarind essence as possible, squeezing it hard into a bowl. Discard the fibrous remains.
  19. 19
    In a small nonmetallic pan, combine the extracted tamarind water and cornstarch. Mix well and bring to a boil.
  20. 20
    Cook the sauce for 2 minutes, stirring constantly, until thickened.
  21. 21
    Turn off the heat and stir in the shredded fresh ginger.
  22. 22
    Remove the thread from the cooked eggplants and transfer them to a serving platter.
  23. 23
    Pour the hot ginger-tamarind sauce over the eggplants and serve immediately.

Nutrition Facts

Servings 6

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.

Note

For a hotter flavor, stir 4 chopped hot green chilies into the ginger-tamarind sauce before serving.

If kitchen thread is not available, you can use toothpicks to secure the stuffing, but be careful when removing them before serving.

Ensure the tamarind is unsweetened for the best balance of flavors. If using a substitute, adjust the molasses/sugar accordingly.

The eggplants should be tender but not mushy. Adjust cooking time based on the thickness of the eggplants.

Keywords: eggplant, tamarind, ginger, indian, spicy, vegetarian, vegan, coconut, stuffed, curry, masala, veggies, dinner, gluten-free, aromatic, spices, coriander, cinnamon, cloves, mustard-seeds
Read it online: https://www.chefs-mate.com/recipe/spicy-eggplant-in-ginger-tamarind-sauce-masala-vangi-2/