Spicy Eggplant in Ginger-Tamarind Sauce (Masala Vangi)
| Yield: | 6 Servings |
| Categories: | Indian |
| 1 | 1/2-inch-round ball tamarind | |
| 1/4 | c | Boiling water |
| 1 | lb | Thin; long eggplant |
| 3 | tb | Light vegetable oil |
| 1 1/2 | ts | Minced garlic |
| 2 | ts | Ground coriander |
| 1/4 | ts | Ground cinnamon |
| 1/8 | ts | Ground cloves |
| 1/2 | c | Packed flaked coconut fresh or canned; unsweetened |
| 1 | tb | Cayenne pepper; (or more) |
| 1/2 | ts | Coarse salt; or to taste |
| 2 | tb | Unsulphured molasses -OR- Brown sugar |
| 1/2 | ts | Black mustard seeds |
| GINGER-TAMARIND SAUCE | ||
| Tamarind residue from above | ||
| 1/2 | c | Boiling water |
| 1/2 | ts | Cornstarch |
| 1 | tb | Shredded fresh ginger |
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