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Nepalese Sesame Spiced Eggplant Tarkari

Name: Nepalese Sesame Spiced Eggplant Tarkari
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Nepalese
Ingredients: 2 medium globe eggplants, cut into 1-inch cubes; 3 tbsp mustard oil; 3 tbsp white sesame seeds, toasted and ground with 2 tbsp water; 1 tsp fenugreek seeds; 2 medium roma tomatoes, finely chopped; 1 tsp ground turmeric; 1 tsp chili powder; 0.25 cup fresh cilantro, chopped for garnish

Tender eggplant cubes simmered in a velvety sauce enriched with ground toasted sesame seeds, fresh tomatoes, and fried fenugreek oil.

Prep: 15 min
Cook: 25 min
Total: 40 min

AI-generated illustration of Nepalese Sesame Spiced Eggplant Tarkari

AI illustration

Technique to learn

Til ko Chhop Sauce Base

Incorporating ground toasted sesame paste into sautéed vegetables to construct a nutty gravy without using dairy.

Instructions

Step 1: Heat mustard oil in a wide skillet over medium-high heat until hot and shimmering.
Step 2: Add fenugreek seeds and let them turn deep reddish-brown for 15 seconds to infuse the cooking oil.

Step 3: Add the cubed eggplant, sprinkle with ground turmeric, and cook for 8 to 10 minutes until softened and light golden.

Step 4: Stir in chopped tomatoes and chili powder, cooking for 5 minutes until the tomatoes breakdown into a soft gravy.

Step 5: Lower heat to medium-low, add the prepared sesame paste and 1/4 cup warm water, stirring well to combine.

Step 6: Simmer for 5 minutes until the sauce thickens and coats the eggplant, then top with chopped cilantro.

Cooking tips

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.

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