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.
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
- Heat oil in a pan and add the chopped onions. Sauté until golden brown.
- 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.
- Add the eggplant cubes and mix well. Cook for 5-7 minutes until the eggplant is tender.
- Stir in the sugar and cook for an additional 2-3 minutes.
- 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