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Andhra Sesame Tamarind Eggplant Curry with Bulgur Wheat – vegetarian recipe
Stav Kogan

Andhra Sesame Tamarind Eggplant Curry with Bulgur Wheat

A vibrant Andhra-style eggplant curry featuring a rich, creamy sesame seed and tomato sauce, balanced with the tang of tamarind. Served over fluffy bulgur wheat and topped with cool Greek yogurt and fresh mint, this dish is a wholesome and satisfying feast for the senses.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 368
Ingredients Method Nutrition

Ingredients
  

  • 2 large ripe tomatoes, roughly chopped – about 400g / 14 oz
  • 2 tablespoons sesame seeds – 20g (0.71 oz)
  • 3 cloves garlic, peeled
  • 2 teaspoons (10 ml / 0.3 fl oz) tamarind paste
  • 1 teaspoon (5 ml / 0.2 fl oz) ground cumin
  • 1 teaspoon (5 ml / 0.2 fl oz) ground coriander
  • 1½ teaspoons ground red chile, or to taste
  • salt
  • 2 tablespoons canola oil – 30ml (1 fl oz)
  • 1 large onion, sliced
  • 3 medium eggplants, cut into 2½ x ¾ inch batons – about 900g (31.7 oz) / 2 lbs
  • 1 cup bulgur wheat – 185g (6.5 oz)
  • ½ cup plain Greek yogurt – 120g (4.2 oz)
  • 1 large handful of fresh mint leaves
  • For a deeper, nuttier flavor, lightly toast the sesame seeds in a dry pan for 1-2 minutes until fragrant before adding them to the blender.
  • Tamarind paste can vary in intensity from brand to brand. Start with the recommended amount, taste the sauce, and add more until you reach your desired level of sourness.
  • Ensure your eggplant pieces are cut to a similar size for even cooking.
  • A high-speed blender is essential to create the perfectly smooth and creamy sauce that is the base of this dish.

Method
 

  1. Create the sauce.
  2. Place the tomatoes, sesame seeds, garlic, tamarind paste, cumin, coriander, ground red chile, and a teaspoon of salt into a blender. Whizz until you have a smooth, fragrant sauce and set aside.
  3. Sauté the aromatics.
  4. Put the oil into a large lidded frying pan over medium heat.
  5. When hot, add the sliced onion and fry for 10 to 12 minutes, stirring occasionally, until soft, sweet, and golden.
  6. Cook the curry.
  7. Add the blended sauce to the pan, cook for a couple of minutes, then add the eggplant batons and 5 tablespoons (75 ml / 2.5 fl oz) of water.
  8. Stir to mix, then cover the pan and cook for 15 minutes, or until the eggplants are soft and tender, adding a splash of water if they begin to stick.
  9. Prepare the bulgur.
  10. In the meantime, place the bulgur wheat into a heatproof bowl or lidded saucepan.
  11. Cover with 1¼ cups of freshly boiled water, add ¼ teaspoon of salt, cover with a lid, and leave to fluff up for around 8 minutes.
  12. Serve and garnish. To serve, transfer the fluffed bulgur wheat to a serving dish.
  13. Top with the eggplant curry, dot with the Greek yogurt, and tear up and scatter over the fresh mint leaves.

Nutrition

Calories: 368kcalCarbohydrates: 61gProtein: 13.3gFat: 9.5g

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