Soups And Stews
1 tbs. canola oil
1 tbs. coriander seeds
1 dried red chile (thai, cayenne or chile de arbol)
1 tsp. tamarind concentrate
1 c. water
1 tsp. mustard seed
1 1/2 lb. eggplant, cut into 1/2-inch cubues (6 cups for 6 servings)
1 c. thinly sliced shallots (3 large)
1/2 tsp. salt
2 tbs. chopped cilantro
1. Heat oil in a large saucepan over mediu-high heat; add coriander and chile; toast until the coriander is reddish brown and the chile is slightly blackedned, about 30 seconds. With a slotted spoon, transfer spices to a plate to cool. Grind in spice grinder until the mixtures is the texture of coarsely ground black pepper.
2. Dissolve tamarind concentrate in water. Reheat the oil over medium-high heat; add mustard seeds, when they begin to pop, cover skillet. As soon as the popping stops, add eggplant and shallots; cook, stirring constantly, for 1 minutes. Add the tamarind mixture, salt and the ground spices; bring to a boil. Reduce heat to medium-low, cover and simmer until the eggplant is fork-tender, 3 to 5 minutes. Coarsely mash the stew with a potato masher. Sprinkle with cilantro and serve.