Recipe - Eggplant And Raisin Tamarind Curry

2 Eggplant, cut or sliced up medium
thick; about 1One half lb. total
1 One half tablespoon Tamarind Pulp
Coarse (kosher) salt
2/3 cup Water
One fourth cup Plus
3 tablespoon Peanut Oil
2 cup Onion, thinly cut or sliced up
3 Cloves garlic; crushed in a
press
1 tablespoon Ginger, fresh, grated
1 teaspoon Coriander, ground
One half teaspoon Curry Powder
One fourth teaspoon Pepper, Cayenne, ground; or
to taste
One half teaspoon Pepper, Black, fresh ground
1 pn Cinnamon, Ground
One half cup Raisins, golden
1 One half teaspoon Sugar, light brown, packed;
or to taste
Salt; to taste
One half teaspoon Garam Masala
Cilantro, Fresh, leaves; for
garnish

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 One fourth 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, 57
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.