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1.
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Place aubergine in colander, sprinkle with coarse salt, & leave for 30 min.
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Rinse thoroughly & dry well with paper towels.
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2.
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Soak tamarind pulp in 1/3 c. boiling water, off the heat, for 15 min.
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Stir & mash with fork to help it dissolve.
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Strain through a fine strainer into a bowl, pressing on the solids with the back of a wooden spoon to extract all the liquid.
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3.
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Heat 1/4 c. of the oil in a large, deep skillet over medium heat.
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In batches, cook the aubergine till golden brown on both sides, about 7 min per batch, transferring the cooked aubergine to paper towels to drain.
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Drain thoroughly, changing the paper towels with each batch.
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4.
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Heat the remaining oil in a large, heavy flameproof casserole or possibly dutch oven, over medium heat.
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Add in the onions & cook, stirring, till golden brown, about 10 min.
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Reduce heat to low.
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Add in garlic, ginger, coriander, curry pwdr, cayenne, black pepper & cinnamon & stir for 1 minute.
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5.
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Add in the remaining water, tamarind liquid, raisins & sugar & salt to taste & simmer over low heat till the mix reduces & thickens, 5-7 min.
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Add in the garam masala & cook for another minute.
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Serve garnished with cilantro leaves.
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NOTES : This curry with its winning combination of sweet, sour & spicy flavors is one of my absolutely favorite ways to prepare aubergine.
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Serve it
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as part of a curry meal, or possibly as an accompaniment to grilled poultry or possibly meat.
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It is also excellent at room temperature.
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When cooking the aubergine, make
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sure you drain it thoroughly of all excess oil.
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If desired, you can grill
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the aubergine slices instead of frying them.
