Made this tonight for dinner and had it with Parathas! It was insanely good! 😱 I couldn’t believe it! I thoroughly enjoyed every single bite! Will be making again and again and again!
thank you chetna for all the wonderful videos and recipes you put out. you've totally revolutionized my kitchen! i've always been a passionate cook, but never really had experience cooking indian cuisine and thanks to you, it's basically all i'm eating these days :) you're a star!
I am glad my fingers are not that chunky. more seriously, a quick question: for medical reasons, I have to avoid brinjal skins. Would you change anything (fry for less time perhaps) with peeled brinjal?
I make somethng similar but put the aubergines and onions together in a wok, cook on fairly high heat, with decent amount of oil. Are your deep fried aubergines not a bit too oily tasting?
Question: why add the tamarind at the last minute? I thought it doesn’t lose its acidity the way that lemon would, right? My instinct would have been to add it with the water so it could infuse into the dish a little more. But I also wonder if maybe a little bit of an unevenness of the sourness (like swirled ice cream flavors) was what you were going for? So that the contrast between bites would be more exciting. I don’t know, I’m probably over analyzing. Much love, Chetna aunti!
Well, I despise eggplant, but it might be worth trying again using this recipe. I guess courgettes (zucchini) could be used instead? Love the recipes - as does our son! Thank you. 🙂
