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!
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!
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!
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?
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. 🙂
Chetna I simply love your recipes. You are just so so clever. Thank you for sharing.
Thanks a lot Gail
This is one of my favorites from your book! I’ve made it once a week since the book arrived 😍
I'm going to make this tonight and serve it with a bit of chickpea dahl and naan bread. Can't wait!
Yum
I could dive through the screen literally,looks amazing thanks for sharing
Excellent recipe 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Absolutely divine! Everything it promises to be 😊
Thanks
Chetna, lovely recipe. Will try it out. bought your vegan book too. 😊👍 Thanks
Hope you like it!
It tastes a lot more complicated than it is to make. Worked out perfectly. Would roasting the aubergine work too, I wonder...
Roasting / grilling the aubergines doesn't work. Need to fry them. 👍
Thank you, Chetna! Love your recipes, will be making this tonight.
We've got some aubergine in our veg box, but we're not big fans of it! This looks amazing though and we love tamarind so we'll give it a try 😀
Just picked my first aubergine of the season from my garden, so this is an excellent time to try this recipe ...😁👍🙏
Lovely easy recipe! Thank you.
what a great recipe! thank you 🙂
Your knife-work is even faster than Jacques Pepin!
I do want to cook it and I am going to, tomorrow or this weekend :)
video shot perfect! recipe looks great will try for dinner !!
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!
This is exactly like "Brinjal Moju" we make in Sri Lanka!
This would taste amazing with dhal and chicken curry 😁😁😁
My husband says " uff who is this girl,she is sooooo pretty"
Me: 🙄🙄🙄
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!
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!
What a divine combination! I've never tasted anything like this before. WOW! 🔥 Sensational. And I'm not even a big aubergine fan!
Thanks Nina
Another 30 min recipe, yay! I tried masala papdi and it was quick and absolutely delicious as promised 😁👍 looking forward to try this one!
Thank you so much, Chetna for sharing your heart and soul with us, going to try it today ♥️
Hope you like it!
@@FoodwithChetna I Loved it. 😋❤️🥰
“30 Minute Indian” is marvelous! Thank you for sharing your passion with the world.
instead of tamarind paste, can tamarind soaked in warm water be used?
👍 :)
I would eat this for breakfast lunch and dinner every single day of the remaining of my life.
me too
Chetna, I made this tonight and it is delicious, this one I will make many times especially for my mum. Xx
Thanks Caroline
So goood! we all loved it. I still want to marry you!
haha
Think I need to make this one with the green moong dal
go for it
Besides onions, Eggplants are my most favorite vegetables!!! Looks Devine!
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?
Bro I just combined eggplant and tamarind yesterday without knowing we could combined it , it was good
just made this it's utterly delicious and very easy ...thank you Chetna
I literally went to smell the crushed fennel through my phone when you held it up, Chetna 🤣😛🤔
Thank you so much this is really a new kind of recipe with brinjal 👍👍
Looks delicious! Can't wait to make it :)
What type of chili powder do you use? Pure of a blend? Thanks! X
Looks wonderful. Love the idea of adding tamarind.
Chetna, do you have more than one motor and pestle?
Have made this twice, it's lovely!
I love your cooking !
Mmmmwah!
Yum!
Is this Kashmiri style sour aubergine?
No
Delightful 👌
Add garlic, green chillies, 🍅 too😊
I can not have oil I will have a bad reaction so we're does that leave me?
cook it in butter or ghee
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. 🙂
Her grey hair makes her very pretty. Beautiful channel too.
It'd be good if you could take the trouble to either print the recipe here, or put a link to it.
Have you checked out my 5 COOKBOOKS? and my website?