Spicy eggplant in ginger-tamarind sauce (masa
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Spicy eggplant in ginger-tamarind sauce (masa
  Spicy    Eggplant    Sauces    Vegetables    Vegetarian  
Last updated 6/12/2012 1:24:18 AM. Recipe ID 57770. Report a problem with this recipe.
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      Title: Spicy eggplant in ginger-tamarind sauce (masa
 Categories: Oriental, Vegetables, Vegetarian, Sauces
      Yield: 6 Servings
      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

MMMMM-------------------GINGER-TAMARIND SAUCE------------------------
           -Tamarind residue from above
    1/2 c  -Boiling water
    1/2 ts Cornstarch
      1 tb Shredded fresh ginger
  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
  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

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Recipe ID 57770 (Apr 03, 2005)

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