Nepalese · beginner
Nepalese Sesame Spiced Eggplant Tarkari
Tender eggplant cubes simmered in a velvety sauce enriched with ground toasted sesame seeds, fresh tomatoes, and fried fenugreek oil.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat mustard oil in a wide skillet over medium-high heat until hot and shimmering.
- 02
Add fenugreek seeds and let them turn deep reddish-brown for 15 seconds to infuse the cooking oil.
- 03
Add the cubed eggplant, sprinkle with ground turmeric, and cook for 8 to 10 minutes until softened and light golden.
- 04
Stir in chopped tomatoes and chili powder, cooking for 5 minutes until the tomatoes breakdown into a soft gravy.
- 05
Lower heat to medium-low, add the prepared sesame paste and 1/4 cup warm water, stirring well to combine.
- 06
Simmer for 5 minutes until the sauce thickens and coats the eggplant, then top with chopped cilantro.
A LITTLE KITCHEN KNOW-HOW
Til ko Chhop Sauce Base
Incorporating ground toasted sesame paste into sautéed vegetables to construct a nutty gravy without using dairy.
Notes from the kitchen
- Avoid letting fenugreek seeds burn black, as over-browning creates excessive bitterness.
- Toasting white sesame seeds in a dry pan before grinding unlocks rich nutty notes.
- Original home-cooking adaptation inspired by Nepalese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
