Spicy Eggplant In Ginger-Tamarind Sauce (Masala Vangi, India)

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Spicy Eggplant In Ginger-Tamarind Sauce (Masala Vangi,

India)

 

1 1/2 inch round ball tamarind

1/4 cup boiling water

1 lb. thin, long eggplant

3 tbsps. light vegetable oil

1 1/2 tsps. minced garlic

2 tsps. ground coriander

1/4 tsp ground cinnamon

1/8 tsp ground cloves

1/2 cup packed flaked coconut fresh or canned,

unsweetened

1 tsp. cayenne pepper or more

1/2 tsp coarse salt; or to taste

2 tbsps. unsulphured molasses or brown sugar

1/2 tsp. black mustard seeds

 

Gringer Tamarind Sauce:

tamarind residue from above

1/2 cup boiling water

1/2 tsp cornstarch

1 tbsp. 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.

 

 

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