Gulla kolupkari, a West Indian spicy eggplant curry, is an easy-to-make dish that's ready in just 30 minutes. If you like spicy foods, then you'll absolutely love this. It's tangy from the tamarind, spicy from red chili powder, and best served with steamed rice.
Gulla Kolupkari: Konkani Spicy Eggplant Curry [Vegan]
- 10 Thai eggplants
- 1 teaspoon red chili powder
- 1 teaspoon vegetable oil or coconut oil
- 1 teaspoon mustard seeds
- 1 small lemon-sized ball tamarind
- 1 teaspoon sugar, jaggery, or brown sugar
- 1 cup water
- Salt, to taste
- Coriander leaves, for garnish (optional)
- In a small pan, add water and the ball of tamarind, then bring it to a boil. Once the tamarind softens, squeeze to extract the tamarind pulp and use this in the recipe. This might take about 5-8 minutes.
- Wash the eggplants, chop off the stems, and cut 4 slits into the tops.
- Heat oil in a non-stick pan and add mustard seeds. When they start to splutter add the red chili powder and sauté for 2 minutes.
- Add the tamarind water, eggplants, salt to taste, and sugar, then bring it to a boil.
- Flip the eggplants, turn the heat to low, cover with the lid. and cook it for about 10–15 minutes or until the eggplants are cooked and the flavors are well-combined.
- Serve hot with steamed rice.