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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 well.
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
immediately.
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. For a hotter flavor, stir 4 chopped hot green chilies
into sauce
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