Hot with the chilli and tangy from the tamarind, this is a great quick and easy way to serve up 1 aubergine, perfect for two as part of an Indian feast. As the aubergine brown in the oil it really picks up the flavour of the fennel and nigella seeds, feel free to only use one spice if that's all you have and if you can't find any tamarind paste then you can always substitute with lemon or lime juice
Heat the oil in a wok/frying pan and when it's hot add the fennel and nigella seeds
Stir the seeds and after only a few seconds add the aubergine and continue to stir through
After approx. 8 minutes your aubergine should be nicely browned and tender, sprinkle over the chilli powder and continue to cook for a further two minutes
Drizzle over the tamarind paste and stir through to heat up and glaze the aubergine
Add the salt and sugar if using and check for the balance of flavours your prefer, add more of the chilli or tamarind or indeed sugar if you wish
Finish with chopped coriander to serve
Ingredients
Directions
Heat the oil in a wok/frying pan and when it's hot add the fennel and nigella seeds
Stir the seeds and after only a few seconds add the aubergine and continue to stir through
After approx. 8 minutes your aubergine should be nicely browned and tender, sprinkle over the chilli powder and continue to cook for a further two minutes
Drizzle over the tamarind paste and stir through to heat up and glaze the aubergine
Add the salt and sugar if using and check for the balance of flavours your prefer, add more of the chilli or tamarind or indeed sugar if you wish
Finish with chopped coriander to serve