Recipe can be found @ Zesty South Indian Kitchen
What you need
Eggplant:5 no ( I used Indian eggplant, sliced into thin long pieces of ½ inch thickness)
Onion: 1 cup (chopped into thin slices)
Paprika: 1 teaspoon
Tomato: 1 no
Tamarind paste: 1 teaspoon
Water: ¾ cup
Salt: ½ teaspoon
Olive oil: 2 tablespoon
Sambal spice paste
Dried red chili: 2no (If you want spicier increase the no up to 6 is fine, soaked in water 2 hours)
Pearl onions/ Shallots: 4no
Garlic: 2 cloves
Galangal: 1no
Water: 1 tablespoon
Yield: 2 tablespoon and 1/2 teaspoon
How I made
In a small food processor or blender, grind or pulse the soaked dried chilies, pearl onions, garlic and galangal with 1 tablespoon of water to form a coarse paste and set aside.
In a small bowl extract the tamarind juice with ½ cup of water by heating the tamarind in a microwave safe bowl for 15 seconds. Strain the juice and discard the solids and set aside.
In a skillet or pan add 2 tablespoon of olive oil and fry the thinly sliced eggplant for about ½ inch thickness. It took about 10 minutes in slow flame. When one side is cooked flip the other side and also cook well. Remove from the fire and set aside.
In the same pan add the entire ground paste and fry for 3 minutes then add chopped onion and fry for 5 minutes. To this add chopped tomato,paprika, salt and tamarind juice extract cook for another 3 minutes or until tomato is softened and combined well. Then add soya sauce and sugar and cook for another 2 minutes. To this add pan fried eggplant and mix everything so that all the eggplant get coated with spice paste, or you can serve the warm spice paste top of pan fried egg plant. I mixed eggplant and spice paste so that it get well combined.
Enjoy with warm rice! We enjoyed with Chapathi