Tamarind concentrate is available in stores. Don’t but the
blocks of tamarind pulp by mistake as it’s a pain to use.
Punch holes all over the eggplants with a fork. Bake at 450
until partially darkened, soft, and mangled looking. (About
45 minutes.) It will look awful on the outside but will be
nice and roasted on the inside. Put groups of ingredients in
individual small glasses or other containers.
The
turmeric and chili in one; the cumin, black pepper, and
coriander in a second; the tamarind and lemon juice in a
third. While the eggplant is cooking fry the onions in the
oil over med/med high heat until they turn golden brown. Add
the garlic for the last two minutes. Add the turmeric and
red chili and sizzle, then add the cumin, black pepper and
coriander, and stir. Add the tomatoes and peas and continue
cooking, stirring frequently until the tomatoes are
dissolved and the mixture have a saucy consistency.
You may
have to add a little water to prevent scorching. Mix the
lemon juice and tamarind until smooth. Add into the
onion/tomato mixture. Let the eggplant cool enough to
handle. Scoop out the eggplant pulp (should be soft) and
mush. Then add it into the other mixture. Take off heat and
add in the cilantro.
Optional: you can add chunks of paneer if you want to
get real fancy.
