INGREDIENTS

INSTRUCTIONS

1. Place eggplant in colander, sprinkle with coarse salt, & leave for 30
minutes. Rinse thoroughly & dry well with paper towels.
2. Soak tamarind pulp in 1/3 cup boiling water, off the heat, for 15
minutes. Stir & mash with fork to help it dissolve. Strain through a fine
strainer into a bowl, pressing on the solids with the back of a wooden
spoon to extract all the liquid.
3. Heat 1/4 cup of the oil in a large, deep skillet over medium heat. In
batches, cook the eggplant until golden on both sides, about 7 minutes per
batch, transferring the cooked eggplant to paper towels to drain. Drain
thoroughly, changing the paper towels with each batch.
4. Heat the remaining oil in a large, heavy flameproof casserole or dutch
oven, over medium heat. Add the onions & cook, stirring, until golden,
about 10 minutes. Reduce heat to low. Add garlic, ginger, coriander, curry
powder, cayenne, black pepper & cinnamon & stir for 1 minute.
5. Add the remaining water, tamarind liquid, raisins & sugar & salt to
taste & simmer over low heat until the mixture reduces & thickens, 5-7
minutes. Add the garam masala & cook for another minute. Serve garnished
with cilantro leaves.
Recipe By     : Terrific Pacific Cookbook
Posted to FOODWINE Digest 23 November 96
Date:    Sat, 23 Nov 1996 21:22:10 -0500
From:    Randee Fried <Noellekk@AOL.COM>
NOTES : This curry with its winning combination of sweet, sour & spicy
flavors is one of my absolutely  favorite ways to prepare eggplant. Serve
it
as part of a curry meal, or as an accompaniment to grilled poultry or meat.
It is also excellent at room temperature. When cooking the eggplant, make
sure you drain it thoroughly of all excess oil. If you like, you can grill
the eggplant slices instead of frying them.

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