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A Special Soup with Brinjal
Eggplant Soup in Tamarind
500 grams Eggplants (Brinjal)
150 grams Tamarind
150 grams Refined oil
2 Onions - finely chopped
2 Tomatoes - Chopped
2 spoons Red Chilly Powder
1 spoon turmeric powder
2 Spoons Mustard seeds
6 Garlic cloves
4 Lengthwise split Green Chillies
Salt to Taste
Finely chopped Coriander leaves


Take a wide bowl with water. Add one spoon salt and stir. Cut the eggplants into pieces and put them in the bowl containing salted water. Eggplant pieces become dark gray when left out side water. So It is advised that the pieces be always kept in salted water. Salt added to the water removes any bitterness that the eggplant pieces may have.

Soak the tamarind for about fifteen minutes in warm water. Extract juice and set aside.

Add oil to a deep bottomed pan and heat. Add onion pieces, mustard seeds, green chillies, garlics and turmeric powder and saute well. Add the tomato pieces also and fry for another five minutes.

Remove the eggplant pieces from water and add to the above ingredients in the frying pan. Add the red chilly powder also and fry well.

Now add the tamarind juice and two cups of water. Add enough salt. Stir well and cook until the prepartation is done. Top with chopped coriander leaves.

Serve hot with any non-sweet item.

Preparation Time: 1 Hour Serves:
Recipe Origin: India
Submitted by:
M.P.R. Radhakrishna

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