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
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|Serving Size: 1 Serving (58g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 93 (62%)|
|Amt Per Serving||% DV|
|Total Fat 10.3g||14 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 0mg||0 %|
|Sodium 1457.8mg||50 %|
|Potassium 146.1mg||4 %|
|Total Carbohydrate 15.7g||5 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 14.7g|
|Protein 0.7g||1 %|
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Calories per serving: 150
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