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
1 ts Cayenne pepper (or more)
1/2 ts Coarse salt; or to taste
2 tb Unsulphured molasses
1/2 ts Black mustard seeds Ginger-Tamarind Sauce
1/2 c -Boiling water
1/2 ts Cornstarch
1 tb Shredded fresh ginger
Put the tamarind in a nonmetallic bowl. Add 1/4 cup
boiling water and let it soak for 30 minutes. Mash the
pulp and extract as much juice from it as possible. Pour
all liquid into a bowl, and save the fibrous residue for
making the sauce.
Slit the eggplants lengthwise to within 3/4 inch of the
stem end so that each eggplant remains in one piece.
Measure out the spices and place them right next to the
stove in separate piles. Heat 2 tablespoons of the oil
in a large frying pan or skillet over medium-high heat
for 1 minute. Add the garlic and fry for 30 seconds. Add
the coriander, cinnamon, and cloves; fry for 15 more
seconds. Stir in the coconut and cayenne pepper;
continue frying, stirring, until lightly toasted (about
2 minutes). Turn off the heat and stir in the salt,
tamarind liquid, and molasses, and mix well.
Stuff the eggplants with the spicy coconut mixture.
Secure them by wrapping thread around them.
Heat the remaining 1 tablespoon oil in the same pan over
medium-high heat. When it is hot, add mustard seeds.
Keep a pot lid handy, as the seeds may spatter and fly
all over. When the seeds stop spattering, add the
eggplants in one layer. Fry the eggplants, turning them
often, for 3 or 4 minutes. Reduce heat to medium or
medium low and cook them, covered, for 10 to 12 minutes
or until they are soft and cooked through. Turn off
heat. 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
Details about Ingredients , check your nearest Afghani