Ingredients
- 1 1/2 round ball tamarind
- 3/4 stem end so that eggplant remains in one
- 3/4 c boiling water
- 1/4 cup boiling water
- 3 tb vegetable oil (light)
- 1/2 c packed flaked coconut
- 2 tb unsulphured molasses
- 2 tablespoons oil in a frying (pan)
- 1 tb ginger (shredded fresh)
- 1 tablespoon oil in the same over high hea when it is (pan hot)
- 1 1/2 ts garlic (minced)
- 2 ts coriander (ground)
- 1 ts cayenne pepper
- 1/2 ts black mustard seeds -tamarind residue from above
- 1/4 ts cinnamon (ground)
- 1/2 ts cornstarch
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.
