Baingan/Eggplant Curry

• 40 g tamarind, chopped
• 125 ml boiling water
• 2 big aubergines, sliced
• salt
• 2 tbsp ghee (or butter or oil)
• 3 onions
• 1 tsp garlic paste
• 1 tsp ginger paste
• 4 curry leaves
• 3 small chilies
• 1 tbsp coriander powder
• 2 tsp cumin powder
• 2 tsp mustard seeds
• 2 tbsp tomato purée
• 500 ml coconut milk
• 3 tbsp chopped coriander leaves

Firstly soak the tamarind into hot water and let sit for 10 minutes. Stir well and squeeze the juice out. Discard the pulp and set aside the tamarind water.

Salt the aubergine slices and let sit for 30 minutes. Rinse, drain and pat dry with a kitchen towel.

Slice the onion and chop the chillies. Heat the ghee in a heavy pan and sauté the onions for about 10 minutes. Add the chillies and continue frying for another 3 minutes. Add the ginger and garlic paste, stir around and add the spices.

After a minute or so, add the tomato puree and the coconut milk. Stir well to combine all ingredients, bring to boil, add the aubergine, lower the heat and cover with a lid. Let simmer for about 10 - 15 minutes or until the eggplant is soft.

Garnish with fresh coriander leaves and adjust salt to taste.