Eggplant Curry

Directions

1. 1. Soak the tamarind in 1/2 c. warm water for at least 30 min.
2. 2. If using baby eggplant, make 2 incisions, like a cross, halfway up each eggplant. Cut off the stems. Soak in water with a healthy pinch of salt for 15 min, to reduce the natural bitterness. If using large eggplant, peel if you like and cut into thick slices.
3. 3. On a heated griddle toast the coconut for 5-6 min, then add in the chiles and coriander seeds and toast for 2-3 min. Add in the cumin and toast for 1 minute. Put into a small grinder and grind to a paste, adding a little water.
4. 4. Heat the oil in a cooking pot and add in the mustard seeds. When they crackle, add in the garlic, ginger and curry leaves, then the onions and turmeric.
5. After 25 min add in the spice paste and saute/fry for a further 10-15 min, adding a little water if the spices stick.
6. 5. Add in 2 c. water, stir well, add in salt to taste (about 1 1/4 tsp.) and the eggplants and cover with the lid. After 15 min, add in the tamarind water
7. (after squeezing the tamarind and straining it). Cook till the eggplants are tender, then remove from the heat and sprinkle with cilantro leaves when serving.