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

 * 1) Put the tamarind in a nonmetallic bowl. Add 1/4 cup boiling water and let it soak for 30 minutes.
 * 2) Mash the pulp and extract as much juice from it as possible.
 * 3) Pour all liquid into a bowl, and save the fibrous residue for making the sauce.
 * 4) Slit the eggplants lengthwise to within 3/4 inch of the stem end so that each Eggplant remains in one piece.
 * 5) Measure out the spices and place them right next to the stove in separate piles.
 * 6) Heat 2 tablespoons of the oil in a large frying pan or skillet over medium-high heat for 1 minute.
 * 7) Add the garlic and fry for 30 seconds. Add the coriander, cinnamon, and cloves; fry for 15 more seconds.
 * 8) Stir in the coconut and cayenne pepper; continue frying, stirring, until lightly toasted (about 2 minutes).
 * 9) Turn off the heat and stir in the salt, tamarind liquid, and molasses, and mix well.
 * 10) Stuff the eggplants with the spicy coconut mixture. Secure them by wrapping thread around them.
 * 11) Heat the remaining 1 tablespoon oil in the same pan over medium-high heat.
 * 12) When it is hot, add mustard seeds. Keep a pot lid handy, as the seeds may spatter and fly all over.
 * 13) When the seeds stop spattering, add the eggplants in one layer.
 * 14) Fry the eggplants, turning them often, for 3 or 4 minutes.
 * 15) 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.
 * 16) Transfer them to a serving platter, pour Ginger-tamarind sauce over them, and serve immediately.

Ginger-tamarind sauce:
 * 1) Put tamarind residue in a nonmetallic bowl, add 1/2 cup boiling water, and let soak for 30 minutes.
 * 2) Mash the residue and extract as much tamarind essence as possible, squeezing it hard, into a bowl.
 * 3) Discard the fibrous residue.
 * 4) Put tamarind water in a nonmetallic pan along with cornstarch, mix well and bring to a boil.
 * 5) Cook for 2 minutes. Turn off heat and stir in ginger shreds.
 * 6) Note: For a hotter flavor, stir 4 chopped hot green chilies into sauce.