Eggplant & Spinach Curry Recipe – Authentic Tamarind Sambar Style

Last Updated on 4 months by Neha Deshmukh

Eggplant & Spinach Curry Recipe – Authentic Tamarind Sambar Style

Introduction

There’s just something so comforting about a warm, flavorful curry, isn’t there? This Eggplant & Spinach Curry is one of those dishes that always feels like a hug in a bowl. I first made this when I was craving the tangy, slightly spicy flavors of South India, and it quickly became a family favorite. It’s a beautiful blend of textures – soft eggplant, wilted spinach, and a wonderfully complex sauce – all thanks to the magic of tamarind and sambar powder. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another eggplant curry. The tamarind gives it a unique, bright sourness that’s so characteristic of South Indian sambar. It’s packed with nutrients from the spinach and eggplant, and it’s surprisingly easy to make. Plus, it’s a fantastic way to experience authentic Indian flavors without spending hours in the kitchen.

Ingredients

Here’s what you’ll need to create this delicious curry:

• 1 cup onion, finely chopped (about 150g)
• 1.5 cups eggplant, finely chopped (about 225g)
• 4 cups spinach, finely chopped (about 60g)
• 1 tablespoon sambar powder (about 7g)
• 0.25 teaspoon turmeric powder (about 1g)
• 2 tablespoons olive oil (30ml)
• 1 teaspoon salt (about 6g)
• 1 ping pong-sized tamarind (about 8g)
• 2 cups water (480ml)
• 0.5 teaspoon mustard seeds (about 2g)
• 2 red chilies
• 1 sprig curry leaves (about 10-12 leaves)
• 0.25 teaspoon asafoetida (hing) (about 1g)

Ingredient Notes

Let’s talk ingredients! A few of these might be new to you, so here’s a little guidance:

• Tamarind: Understanding its Sourness & Use. Tamarind is the star when it comes to that signature tangy flavor. You can find it in pods, pulp, or concentrate. I prefer using the pods – they give the best flavor! Just soak a small piece in warm water, then mash and strain the pulp.
• Sambar Powder: Regional Variations & Flavor Profiles. Sambar powder is a blend of spices that forms the base of many South Indian dishes. There are tons of regional variations, so feel free to experiment! If you can’t find it, you can make your own (recipes are readily available online) or use a pre-made sambar masala.
• Olive Oil: A Modern Twist on Traditional Oils. Traditionally, this would be made with a South Indian cooking oil like groundnut or sesame oil. I often use olive oil for a lighter flavor, but feel free to use your preferred cooking oil.
• Asafoetida (Hing): Benefits & Substitutes. Asafoetida has a pungent aroma, but it adds a wonderful savory depth to the curry. A little goes a long way! If you can’t find it, you can omit it, or try a pinch of garlic powder as a substitute.
• Curry Leaves: Fresh vs. Dried – Which to Use? Fresh curry leaves are always best. They have a bright, citrusy aroma that dried leaves just can’t replicate. But if you can’t find fresh, dried will do in a pinch – use about half the amount.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, finely chop your onions, eggplant, and spinach. Having everything prepped makes the cooking process so much smoother.
2. Heat the olive oil in a large pan over medium heat. Sauté the onions until they become translucent – about 6 minutes. Then, add the eggplant and cook for another 3 minutes, until it starts to soften.
3. While the onions and eggplant are cooking, microwave the tamarind with water for about 15 seconds to soften it. Then, extract the pulp, discarding the seeds.
4. Add the chopped spinach to the pan and let it wilt for about 3 minutes. It will shrink down quite a bit!
5. Pour in the tamarind pulp, salt, turmeric, and the 2 cups of water. Bring the mixture to a boil, then reduce the heat and simmer for 4 minutes.
6. Stir in the sambar powder and continue to simmer for another 2 minutes. Now’s the time to taste and adjust the seasoning – add more salt or sambar powder as needed.
7. In a separate small pan, heat a little oil and temper the mustard seeds. Once they start to splutter, add the red chilies, curry leaves, and asafoetida. Cook for just a few seconds until fragrant.
8. Carefully pour the tempering over the curry and mix well. Serve hot with rice!

Expert Tips

• Don’t overcrowd the pan when sautéing the eggplant. Cook it in batches if necessary to ensure it browns nicely.
• For a richer flavor, you can add a tablespoon of coconut milk at the end of cooking.
• If the curry is too thick, add a little more water. If it’s too thin, simmer for a few more minutes to reduce the sauce.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your sambar powder doesn’t contain any hidden animal products.
• Spice Level Adjustment (Mild, Medium, Hot): Adjust the number of red chilies to control the heat. For a milder curry, remove the seeds from the chilies. For a spicier kick, add a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped green chili for extra heat!
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• South Indian Festival Adaptations (Pongal, Onam): This curry is a wonderful addition to a South Indian festival feast. It pairs beautifully with rice and other traditional dishes.

Serving Suggestions

This Eggplant & Spinach Curry is best served hot with a generous portion of fluffy rice. A side of papadums (Indian crispy wafers) and a dollop of yogurt complete the meal perfectly.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

• What is the best type of eggplant to use for this curry? Indian eggplants are ideal, but any variety will work. Globe eggplants are readily available and work well, just make sure to remove any bitterness by salting and rinsing them before cooking.
• Can I make this curry ahead of time? Absolutely! It actually tastes even better the next day.
• How can I adjust the sourness of the curry? Add more or less tamarind pulp to adjust the sourness to your liking. A squeeze of lemon juice can also brighten the flavors.
• What is asafoetida and why is it used in Indian cooking? Asafoetida is a resin with a pungent smell that adds a savory, umami flavor to dishes. It’s often used as a digestive aid.
• Can I use a different type of spinach? Yes, you can use any type of spinach you prefer. Baby spinach is a good option if you want a milder flavor.
• Is sambar powder readily available in international grocery stores? It’s becoming more common! Check the Indian/Asian section of your local supermarket or look online.
• What is the best rice to serve with this curry? Basmati rice is a classic choice, but any long-grain rice will work well.