Tamarind Vegetable Roast
This Vegetable roast is perfectly complimentary, spicy, sour and oh so good
Servings Prep Time
2people 5mins
Cook Time
20mins
Servings Prep Time
2people 5mins
Cook Time
20mins
Ingredients
  • 2medium potatoeschopped into wedges
  • 4-5small aubergine or brinjalssliced into halves
  • 1medium green pepperchopped into wedges
  • 2tbsp OilUse a neutral oil like sunflower oil
  • 1tsp cumin seeds
  • Pinch Asafoetida
  • 6-7 whole black peppercorns
  • 1/2tsp turmeric powder
  • 1tsp coriander powder
  • 1tsp cumin powder
  • 1.5tsp red chilli powder
  • 1tsp Sambar powderIf you don’t have Sambar powder, use Garam masala powder
  • 2-3tbsp tamarind pasteSteep tamarind in hot water for 15 mins, squeeze firmly to make a paste. Discard the tamarind pods and use the steeped tamarind paste.
  • Salt to taste
Recipe Notes
  1. Heat oil in a wide pan or wok. Once the oil is hot, add in the cumin seeds and roast until then splutter.
  2. Next go in the whole black peppercorns, asafoetida, turmeric powder, red chilli powder, coriander powder, cumin powder and the sambar masala powder. Roast the spices in the oil until aromatic.
  3. In go the sliced vegetables. Season as per taste and bring everything together so that the spice mix coats the vegetables.
  4. Next add in the tamarind water, stir again and cover with a lid. 
  5. Stir every 5 mins, after 10 mins of cooking, add in the jaggery or brown sugar and mix well.
  6. Put the lid back and cook for another 5 mins.
  7. Take off heat. Serve alongside hot rotis.