Spicy Eggplant In Ginger-Tamarind Sauce (Masala Vangi)
1 1/2-inch-round ball tamarind 1/4 c -Boiling water 1 lb Thin, long eggplant 3 tb Light vegetable oil 1 1/2 ts Minced garlic 2 ts Ground coriander 1/4 ts Ground cinnamon 1/8 ts Gro...
Ingredients
- 11/2-inch-round ball tamarind
- 1/4c -boiling water
- 1lbthin, long eggplant
- 3tb light vegetable oil
- 11/2 ts minced garlic
- 2ts ground coriander
- 1/4ts ground cinnamon
- 1/8ts ground cloves
Directions
- 1
1 1/2-inch-round ball tamarind 1/4 c -Boiling water 1 lb Thin, long eggplant 3 tb Light vegetable oil 1 1/2 ts Minced garlic 2 ts Ground cor
- 2
or to taste 2 tb Unsulphured molasses -OR- Brown sugar 1/2 ts Black mustard seeds ---------------------------GINGER-TAMARIND SAUCE
- 3
Add 1/4 cup boiling water and let it soak for 30 minutes
- 4
Mash the pulp and extract as much juice from it as possible
- 5
Pour all liquid into a bowl, and save the fibrous residue for making the sauce
- 6
Slit the eggplants lengthwise to within 3/4 inch of the stem end so that each eggplant remains in one piece
- 7
Measure out the spices and place them right next to the stove in separate piles
- 8
Heat 2 tablespoons of the oil in a large frying pan or skillet over medium-high heat for 1 minute