Spicy Eggplant In Ginger

Ingredients

1 1/2 round ball tamarind
180 ml boiling water
45 ml vegetable oil
4 gr garlic
4 gr coriander
1 gr cinnamon
40 gr packed flaked coconut
3 gr cayenne pepper
30 ml unsulphured molasses
2 ml black mustard seeds -tamarind residue from above
1 gr cornstarch
16 gr ginger
60 ml boiling water
3/4 stem end so that eggplant remains in one
30 ml oil in a frying
16 ml oil in the same over high hea when it is

Instructions

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 half 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 sauce.