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- 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 Ground cloves
- 1/2 c Packed flaked coconut -- fresh or canned, -- unsweetened
- 1 ts cayenne pepper (or more)
- 1/2 ts coarse salt; or to taste
- 2 tb Unsulphured molasses -OR- brown sugar
- 1/2 ts black mustard seeds
- 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.