Tangy Brinjal Vindaloo

Ingredients

• Brinjal (eggplant) - 500 g
• Onion - 2 whole
• Tomato - 2 whole
• Vegetable oil - 3 tbsp
• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Ginger-garlic paste - 1 tbsp
• Coriander powder - 1 tbsp
• Cumin powder - 1 tsp
• Turmeric powder - 1 tsp
• Red chili powder - 1 tsp
• Tamarind paste - 1 tbsp
• White vinegar - 1 tbsp
• Sugar - 1 tsp
• Water - 1/2 cup
• Cilantro - 2 tbsp
• Salt

Instructions

1. 1Trim the brinjals and cut them into roughly 2 cm pieces, then set them aside so they are ready when the spice base is done.
2. 2Heat the oil in a wide pan over medium heat, add the mustard seeds and cumin seeds, and let them sputter for a few seconds until fragrant.
3. 3Add the onions and sauté until they are translucent, about 5 minutes, stirring occasionally so they soften evenly.
4. 4Stir in the ginger-garlic paste and fry for 1 minute until the raw aroma disappears.
5. 5Add the tomatoes and cook until they break down and form a saucy base, about 5 minutes, stirring to prevent sticking.
6. 6Mix in the coriander powder, cumin powder, turmeric and red chili powder, and fry the spices for 1 minute so their flavors bloom.
7. 7Add the brinjals to the pan and toss them with the spice mixture so each piece is coated.
8. 8Stir in the tamarind paste, vinegar, sugar, salt and 1/2 cup water, bring the mixture to a gentle simmer, then cover and cook for 10 minutes so the brinjals become tender.
9. 9Uncover and simmer for 5 minutes more to thicken the sauce and let the flavors concentrate; adjust salt if needed.
10. 10Turn off the heat, fold in the cilantro, and let the vindaloo rest for a minute before serving so the flavors settle.
11. 11Optional: serve with steamed rice or warm rotis for a classic pairing.