We’re trying to clear out the fridge by the end of the week and I have a whole container of tokku paste to finish. So expect lots of recipes using it! Eggplant tokku is beautiful and is the vegetarian version of my grandma’s fish curry. I love this with dosas, but it goes well with roti or rice as well.
1 medium eggplant (diced)
2 cloves garlic (crushed and chopped finely)
1 medium onion (sliced finely)
1 and a half tablespoons tokku paste
1 tablespoon tomato puree
2 teaspoons baba’s fish curry masala powder
1 teaspoon red chili powder
1 teaspoon coriander powder
¼ teaspoon turmeric powder
1 teaspoon mustard seeds
1 stalk curry leaves
¼ cup fresh coriander (chopped finely)
Salt to taste
Pinch of sugar
¾ teaspoon tamarind concentrate (mixed with half cup of warm water)
Heat oil in a pan, add onions, pinch of salt and pinch of sugar and fry until onions are golden. Add garlic and fry until garlic is brown. Add eggplant and fry until eggplant is ¾ cooked. Push mixture to side of pan, add another teaspoon of oil.
Once hot, add mustard seeds and curry leaves. Once mustard seeds start to crackle, mix into the eggplant. Add tokku paste, tomato puree, baba’s fish masala powder, chilli powder, coriander powder, turmeric powder. Close lid of pot and simmer until eggplant is fully cooked. If the mixture is dry and starts to catch, add a little water.
Once the eggplant is fully cooked, add tamarind water, salt to taste and bring to boil. As soon as it starts to bubble, switch off stove. Add chopped coriander, mix well and serve with rice or rotis. Enjoy!