Tamarind Aubergine from Chhatra Sagar

by Thyme Recipes 1 Jan 16

Imli Baingain - Tamarind Aubergine from Chhatra Sagar

This tamarind aubergine recipe, Imli Baingain, was served at Chhatra Sagar during my travels in Rajasthan. The tented camp, perched high above a green oasis of cultivated fields was an extraordinary location to enjoy such a simple and delicious dish.  Our chefs at Thyme have played with their recipe a little and this is the result, a dish where sour tamarind balances beautifully with the sweeter flavours of the dish - Caryn Hibbert



  1. Cut the aubergines into eighths lengthways, deep fry at 170°c until golden, drain on kitchen paper.
  2. Heat a wide-based saucepan, add the oil and the whole red chillis followed by the onion and cook until soft and translucent, taking on a little colour.
  3. Add the garlic and continue to cook for a minute or two.
  4. Then add the tamarind, brown sugar, chilli powder  and salt, followed by the aubergines and cook for a further 4-5 minutes until the aubergines are hot.
  5. Adjust the seasoning and serve immediately with a dollop of yoghurt.