Imli Wala Begun (tangy Tamarind Eggplant)

Imli Wala Begun, or Tangy Tamarind Eggplant, is a popular Bangladeshi dish known for its unique blend of tangy and savory flavors. This dish is a perfect combination of tender eggplant cooked in a tangy tamarind sauce, making it a delightful addition to any meal.

Imli Wala Begun (tangy Tamarind Eggplant)

Ingredients

  • 2 large eggplants, cut into cubes
  • 1 tablespoon tamarind paste
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • Salt to taste
  • 2 tablespoons oil
  • 1 teaspoon sugar
  • Fresh cilantro for garnish

Instructions

  1. Heat oil in a pan and add the chopped onions. Sauté until golden brown.
  2. Add the tomatoes, tamarind paste, turmeric, red chili powder, cumin powder, coriander powder, and salt. Cook until the tomatoes are soft and the oil separates.
  3. Add the eggplant cubes and mix well. Cook for 5-7 minutes until the eggplant is tender.
  4. Stir in the sugar and cook for an additional 2-3 minutes.
  5. Garnish with fresh cilantro and serve hot with rice or roti.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
25 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
180 per serving
Carbohydrates
25g
Protein
5g
Fat
8g

Supplies

Knife Cutting board Pan Spatula

Tools

Pan Stove

Serving suggestions

Serve the Imli Wala Begun with steamed rice or roti for a complete meal.

Tips & tricks

For a spicier version, add more red chili powder according to your taste preference.

Cost

$10