Work top to bottom — prep ahead while timers run
Gather everything first, then follow the steps
Vegetables· 2
- 160 g brinjal (batons)160g
- 45 g onion (sliced)45g
Sauces· 3
- 20 g chili paste (cili boh)20g
- 15 g tomato purée15g
- 4 g tamarind paste (dissolved)4g
Spices· 2
- 3 g sugar (½ tsp)(staple)3g
- pinch of salt(staple)2g
Fats & oils· 1
- 6 g cooking oil (just over 1 tsp)6g
Cut the brinjal into finger-thick batons, sprinkle with a pinch of salt, rest 5 min, then pat dry.
Why? Salting draws water out of the brinjal so it sears instead of stewing, browns faster and firms up — meaning it soaks up far less oil.Tip: Soak the cut pieces in lightly salted water to stop them browning.
Next up:Heat half the oil in a non-stick pan, lay the brinjal flat and sear over medium-high for 5 min, turning until golden and tender; set aside.
- 5 min · hands-free
Heat half the oil in a non-stick pan, lay the brinjal flat and sear over medium-high for 5 min, turning until golden and tender; set aside.
Why? This is the key move: deep-fried brinjal soaks up oil like a sponge, adding a hundred-plus kcal a serving — pan-searing gets the same silky softness on a fraction of the oil.Watch out: Don't crowd the pan — packed too tight, the brinjal steams and weeps instead of searing.05:00Next up:In the same pan add the rest of the oil, soften the onion, then stir in the cili boh and tomato purée and fry 2 min until the oil reddens.
In the same pan add the rest of the oil, soften the onion, then stir in the cili boh and tomato purée and fry 2 min until the oil reddens.
Why? The cili boh must fry until the oil turns red so the raw chili edge mellows into deep sambal flavour — nail this and low-oil still tastes full.Tip: Splash in a little water if it dries out so the chili paste doesn't scorch and turn bitter.
Next up:Add the tamarind water, sugar, salt and 3 tbsp water, simmer into a thick sambal, then fold the brinjal back in to coat and cook 2 min more.
Add the tamarind water, sugar, salt and 3 tbsp water, simmer into a thick sambal, then fold the brinjal back in to coat and cook 2 min more.
Why? Tamarind's natural sourness balances the heat and sweetness, so you need less sugar — and this vegan sambal skips belacan entirely without missing the punch.Tip: Return the brinjal for just 2 min at the end — longer and it collapses to mush. Serve with half a bowl of brown rice.