My Sister's Favorite - Eggplant Pulusu

We all have things we don't like eating. Whether it's an allergy or you just don't like it. I had a couple of things I didn't like eating when I was younger like cooked peas, chopped nuts in desserts, and elephant yam. As I got older, I was able to eat those things again. 

However, my sister has always disliked eggplant. And it's not a specific type of eggplant. She doesn't like all types of eggplant: Chinese eggplant, American eggplant, white eggplant, or baby eggplant. Over the years, we tried many ways to get her to eat it but all failed. I always tease her whenever I'm cooking eggplant, that I'm making her favorite. I wonder what she will say when she reads this post. 

I don't get why she doesn't like eggplant. I LOVE eggplant. I love it whether it's made into a dip like babaganoush or eggplant raita, stuffed eggplant, or stir-fried eggplant. There are so many ways to cook it. It's the sweetness that makes me go crazy for it. 

Today, I'm sharing a recipe to make Eggplant Pulusu or Roasted Eggplant Stew. It's sweet and sour and delicious as a side dish or when served with rice. 

Ingredients

• 1 large Eggplant (American variety), peeled and chopped into 1 cm pieces
• 1 red onion (medium size), chopped
• 4 to 5 green chilies, chopped finely
• ½ tsp turmeric powder
• ¾ tsp salt
• size of a large lemon of dry Tamarind, soaked in warm water
• 2 Tbsp jaggery or brown sugar

Ingredients for Seasoning

• 1½ Tbsp vegetable oil
• 1 tsp mustard seeds
• 1 tsp jeera (or whole cumin)
• 5 to 6 curry leaves (optional)
• A pinch of Hing (Asaphoetida)
• 1/3 cup cilantro, chopped for garnish (optional)

Procedure

1)  Heat oil on low to medium in a non-stick pan (large enough to hold the eggplant pieces). When you feel the heat from the oil, add mustard and cumin. When they start to sizzle, add curry leaves and Hing. Mix well. 

2) Next, add the chopped eggplant, green chilies, and salt and mix well. Cover the pan and cook the mixture until the eggplant is soft. Mix intermittently. 

3) In a blender, pulse the soaked tamarind with 1½ cups of water a few times. Strain the mixture through a sieve to remove the fiber. 

4) Mix the tamarind juice into the cooked eggplant mixture. Next, add brown sugar, turmeric, and chopped onions. Bring the mixture to a boil and then reduce the heat to low to cook for 2 to 3 minutes.

 

5) Remove from heat. Taste and adjust the salt and sweetness to your liking. Garnish with cilantro and enjoy it with rice, quinoa, chappati, or naan. 

Do you like eggplant? Let us know in the comments if you try this dish. We love hearing from our readers.