Rosheen Kaul’s Tangy Tamarind Eggplant Pays Tribute to Her Father

This recipe originates from the Kashmir Valley, where my father was born. Fried, golden brown eggplant strips coated in a rich, savory, tangy sauce, best enjoyed with lots of hot rice and usually braised dark leafy greens called haq.

This is an incredibly simple and delicious way to prepare eggplant, and the flavor profile is different than what you might expect from the region. Kashmiri cuisine is an amalgam of influences from Central Asia, Persia, China, and the Indian subcontinent, resulting in a unique expression of seasonality and terroir. Kashmiri vegetarian cuisine is incredibly special, consisting of dozens of dishes created from the same combination of whole and powdered spices, each tasting very different from the other. Most of the dishes are also vegan.

Use long Lebanese eggplants for this recipe, as too much regular eggplant flesh will turn the dish into an unidentifiable mush. You can find them at Asian and Middle Eastern grocery stores, along with all the spices needed for this recipe. At no point should the whole spices be replaced with powder, or vice versa. The flavor profile of this dish requires a restrained hand to achieve the perfect balance. I know it’s difficult for some, but follow the recipe. Trust me.

Rosheen Kaul’s Tamarind Eggplant

Preparation time: 10 minutes
Cooking time: 15 minutes
For 4 people as an accompaniment

Ingredients

2 teaspoons tamarind pulp
75 ml of hot water
300 ml vegetable oil
4 Lebanese eggplants, halved lengthwise with stems attached
3 long green chili peppers, halved lengthwise with stems attached
1 teaspoon Kashmiri chilli powder
2 cloves
¼ teaspoon asafoetida (optional)
1 teaspoon ground ginger
1 teaspoon cumin seeds
Sea salt
Steamed rice for serving (optional)

Method

Prepare the tamarind by soaking the pulp in hot water for 10 minutes. Remove the seeds with your fingers and discard them. Reserve the pulp and water.

Heat 250 ml (1 cup) oil in a heavy-based frying pan to 160°C on a kitchen thermometer. Add the eggplant and fry over a low heat, turning frequently, for 6 to 7 minutes until tender and golden, then transfer to a wire rack set over a tray to drain. Add the green chillies to the oil and fry for 2 to 3 minutes until tender. Set aside with the eggplant.

Heat the remaining oil over low heat and add the chilli powder, cloves and asafoetida (if using) and cook for 1 minute or until fragrant. Add 50 ml water and stir to form the beginnings of the sauce.

Add the ginger, cumin seeds, prepared tamarind and salt to taste, then add another 125ml of water and bring to the boil over medium heat. Taste the sauce for seasoning and adjust if necessary.

Return the fried eggplant and green chillies to the pan and toss gently to coat with the sauce. Reduce the heat and simmer for 3 to 4 minutes, until the eggplant is heated through.

Serve with steamed rice, alone or as part of a shared meal.