Spicy Eggplant In Ginger

Ingredients

1 1/2 round ball tamarind
3/4 c boiling water
3 tb vegetable oil
1 1/2 ts garlic
2 ts coriander
1/4 ts cinnamon
1/2 c packed flaked coconut
1 ts cayenne pepper
2 tb unsulphured molasses
1/2 ts black mustard seeds -tamarind residue from above
1/2 ts cornstarch
1 tb ginger
1/4 cup boiling water
3/4 stem end so that eggplant remains in one
2 tablespoons oil in a frying
1 tablespoon 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 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 sauce.