Spicy Eggplant In Ginger-Tamarind Sauce

== Description ==
Yield: 6 Servings
== Ingredients ==
* 1.00 1/2-inch-round ball tamarind
* 0.25 c -Boiling water
* 1.00 lb Thin, long Eggplant
* 3.00 tb Light vegetable oil
* 1.50 ts Minced garlic
* 2.00 ts Ground coriander
* 0.25 ts Ground cinnamon
* 0.13 ts Ground cloves
* 0.50 c Packed flaked coconut -- fresh or canned, -- unsweetened
* 1.00 ts cayenne pepper (or more)
* 0.50 ts coarse salt; or to taste
* 2.00 tb Unsulphured molasses -OR- brown sugar
* 0.50 ts black mustard seeds --GINGER-tamarind SAUCE---
* -tamarind residue from above
* 0.50 c -Boiling water
* 0.50 ts cornstarch
* 1.00 tb Shredded fresh ginger
== Directions ==
# Put the tamarind in a nonmetallic bowl. Add 1/4 cup boiling water and let it soak for 30 minutes. 
# Mash the pulp and extract as much juice from it as possible. 
# Pour all liquid into a bowl, and save the fibrous residue for making the sauce.
# Slit the Eggplants lengthwise to within 3/4 inch of the stem end so that each Eggplant remains in one piece.
# Measure out the spices and place them right next to the stove in separate piles. 
# Heat 2 tablespoons of the oil in a large frying pan or skillet over medium-high heat for 1 minute. 
# Add the garlic and fry for 30 seconds. Add the coriander, cinnamon, and cloves; fry for 15 more seconds. 
# Stir in the coconut and cayenne pepper; continue frying, stirring, until lightly toasted (about 2 minutes). 
# Turn off the heat and stir in the salt, tamarind liquid, and molasses, and mix well.
# Stuff the Eggplants with the spicy coconut mixture. Secure them by wrapping thread around them.
# Heat the remaining 1 tablespoon oil in the same pan over medium-high heat. 
# When it is hot, add mustard seeds. Keep a pot lid handy, as the seeds may spatter and fly all over. 
# When the seeds stop spattering, add the Eggplants in one layer. 
# Fry the Eggplants, turning them often, for 3 or 4 minutes. 
# Reduce heat to medium or medium low and cook them, covered, for 10 to 12 minutes or until they are soft and cooked through. Turn off heat. 
# Transfer them to a serving platter, pour Ginger-tamarind sauce over them, and serve immediately.
Ginger-tamarind sauce:
# Put tamarind residue in a nonmetallic bowl, add 1/2 cup boiling water, and let soak for 30 minutes. 
# Mash the residue and extract as much tamarind essence as possible, squeezing it hard, into a bowl. 
# Discard the fibrous residue.
# Put tamarind water in a nonmetallic pan along with cornstarch, mix well and bring to a boil. 
# Cook for 2 minutes. Turn off heat and stir in ginger shreds.
# Note: For a hotter flavor, stir 4 chopped hot green chilies into sauce.
Category:Black mustard seed Recipes
Category:Brown sugar Recipes
Category:Coconut Recipes
Category:Eggplant Recipes
Category:Maple syrup Recipes
Category:Molasses Recipes
Category:Mustard seed Recipes
Category:Pakistani Recipes
Category:Pakistani Vegetarian
Category:Recipes that need photos