Using ingredient packed flaked coconut
Spicy Eggplant In Ginger
- 1 1/2 round ball tamarind
- 3/4 stem end so that eggplant remains in one
- 180 ml boiling water
- 60 ml boiling water
- 45 ml vegetable oil (light)
- 40 gr packed flaked coconut
- 30 ml unsulphured molasses
- 30 ml oil in a frying (pan)
- 16 gr ginger (shredded fresh)
- 16 ml oil in the same over high hea when it is (pan hot)