Vegan Sweet and Sour Eggplant Stew

    Vegan Sweet and Sour Eggplant Stew


    2 people made this

    This is a South Indian stew known as Pulusu. It is a combination of sweet (from palm sugar) and sour (from tamarind). It is excellent as a side dish with curry, or you could increase the quantities and serve it as a main with rice.

    Serves: 4 

    • 1 eggplant
    • 1 teaspoon vegetable oil
    • 2 tablespoons vegetable oil
    • 1 teaspoon chilli flakes, or to taste
    • 1 teaspoon cumin seeds
    • 1 teaspoon mustard seeds
    • 1 pinch asafoetida powder
    • 2 large onions, chopped
    • 3 green chillies, chopped
    • 2 sprigs fresh curry leaves
    • 1 1/2 cups (375ml) water
    • 1 tablespoon tamarind paste
    • 1/4 cup palm sugar
    • 1 teaspoon white sugar
    • 1/2 teaspoon ground turmeric
    • 1/2 teaspoon ground red chilli
    • 1 pinch salt to taste

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Preheat an oven to 100 degrees C.
    2. Coat the outside of the eggplant with 1 teaspoon vegetable oil. Place on a baking tray and bake in the oven until soft, 20 to 30 minutes. Allow to cool before peeling and coarsely mashing; set aside.
    3. Heat 2 tablespoons vegetable oil in a large frypan. Fry the chilli flakes, cumin seeds, mustard seed and asafoetida powder in the hot oil until the seeds start to splutter. Add the onions, green chillies and curry leaves; cook and stir until the onions are soft and begin to brown, about 5 minutes.
    4. Stir the mashed eggplant, water, tamarind paste, palm sugar, white sugar, turmeric, ground red chilli and salt into the mixture; bring to a boil and cook until the mixture begins to thicken, 5 to 10 minutes.

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