MMMMM----- Recipe via Meal-Master (tm) v8.05
  Categories: Oriental, Vegetables, Vegetarian, Sauces
       Yield: 6 Servings
    1.00    1/2-inch-round ball tamarind
    0.25 c  -Boiling water
    1.00 lb Thin, long eggplant
    3.00 tb Light vegetable oil
    1.50 ts Minced garlic
    2.00 ts Ground coriander
    0.25 ts Ground cinnamon
    0.13 ts Ground cloves
    0.50 c  Packed flaked coconut
            -- fresh or canned,
            -- unsweetened
    1.00 ts Cayenne pepper (or more)
    0.50 ts Coarse salt; or to taste
    2.00 tb Unsulphured molasses
            -OR- Brown sugar
    0.50 ts Black mustard seeds
 MMMMM-------------------GINGER-TAMARIND SAUCE------------------------
            -Tamarind residue from above
    0.50 c  -Boiling water
    0.50 ts Cornstarch
    1.00 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
   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
   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
   Source: Classic Indian Vegetarian and Grain Cooking, by Julie Sahni
   Typos by: Karen Mintzias