-
Slice
eggplant thinly, rub with salt and turmeric.
-
Put in a bowl
and leave for at least 1 hour.
-
Drain off
liquid and dry eggplant on paper towels.
-
Heat about
2.5 cm oil in a frying pan and fry eggplant slices quite slowly until
brown on both sides.
-
Lift out with
slotted spoon and put in a dry bowl. Reserve the oil.
-
Put mustard
seed and vinegar in blender container, cover and blend on high speed
until mustard is ground.
-
Add onion,
garlic and ginger, cover and blend again until smooth paste. Set aside.
-
Put
coriander, cumin and fennel in small dry pan and heat gently, shaking
pan or stirring, until medium brown in color.
-
Squeeze
tamarind pulp in hot water, strain and discard seeds, reserve liquid.
-
Heat half cup
reserved oil and fry blended mixture for 5 minutes.
-
Add coriander
mixture or curry powder, chilies, cinnamon, chili powder if used and
tamarind liquid.
-
Add fried
eggplant and any oil that has collected in the bowl, stir well, cover
and simmer for 15 minutes.
-
Remove from
heat, stir in sugar.
-
Add extra
salt if necessary.
-
Cool
thoroughly and store in clean dry jars.
-
Keeps for
weeks in the refrigerator.