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)