Directions

To Cook

1. In a large saucepan, bring the sliced chillies, shallots, garlic and water to a boil over medium heat, then simmer uncovered for 3-5 mins.
2. Add the eggplants and tamarind and simmer for about 2 mins until half-cooked.
3. Add the tomato, sugar and simmer for another 2-4 mins till the tomatoes are soft. Season with salt and remove from heat.
4. Transfer to a serving bowl and serve hot. Garnish it with crispy fried shallots, celery leaves and spring onions. Serve with steamed rice.