Spicy Eggplant in Ginger-Tamarind Sauce (Masala Vangi) Recipe

Ingredients

• 1 ½-inch-round ball tamarind
• ¼ cups -Boiling water
• 1 lb Thin, long eggplant
• 3 tablespoon Light vegetable oil
• 1½ teaspoon Minced garlic
• 2 teaspoon Ground coriander
• ¼ teaspoon Ground cinnamon
• 1/8 teaspoon Ground cloves
• ½ cups Packed flaked coconut -- fresh or canned, -- unsweetened
• 1 teaspoon Cayenne pepper (or more)
• ½ teaspoon Coarse salt; or to taste
• 2 tablespoon Unsulphured molasses
• ½ teaspoon Black mustard seeds