|
|
Yield: 6 servings
| 1 | | ½-inch-round ball tamarind |
| ¼ | cups | -Boiling water |
| 1 | lb | Thin, long eggplant |
| 3 | tablespoon | Light vegetable oil |
| 1½ | teaspoon | Minced garlic |
| 2 | teaspoon | Ground coriander |
| ¼ | teaspoon | Ground cinnamon |
| 1/8 | teaspoon | Ground cloves |
| ½ | cups | Packed flaked coconut |
| | | -- fresh or canned, |
| | | -- unsweetened |
| 1 | teaspoon | Cayenne pepper (or more) |
| ½ | teaspoon | Coarse salt; or to taste |
| 2 | tablespoon | Unsulphured molasses |
| ½ | teaspoon | Black mustard seeds |
|
|
|
|
|
|
