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(to eliminate the bitterness). Drain and pat dry with kitchen paper.
In a small saucepan, bring 225ml/8oz water to the boil, add the tamarind pulp and simmer for 15
minutes. Sieve the mixture into a small bowl, using the back of a spoon to push the pulp through the
mesh. Discard the stones and any hard skin. Set the tamarind liquid aside.
Heat the oil in a large saucepan. Add the mustard seeds and, as they begin to pop, add the onion, green
chillies, ginger, fennel seeds, curry leaves and fenugreek seeds. Mix well and cook for 5 minutes over a
medium heat until the onion begins to brown.
Add the coriander, turmeric and chilli powder and stir thoroughly. Add the cubed aubergines, mix well
and cook for 10 minutes, stirring frequently.
Add the tamarind liquid and a little salt, stirring well. Raise the heat, bring the mixture to a boil and
simmer for 10 minutes until the sauce thickens.
Cover the pan, lower the heat an cook for a further 5-10 minutes or until the aubergines are well
cooked. Serve hot.
Thakkali Choru
250g/9oz long grain rice
2 tbsp oil
10 raw cashew nuts
2 bay leaves
1 cinnamon stick
1 tsp mustard seeds
a few curry leaves
1 onion, finely sliced
200g/7oz tomato, finely chopped
2 tbsp tomato paste
1 tsp chilli powder
1 tsp turmeric powder
a few coriander leaves, finely chopped
a few mint leaves, finely chopped
salt
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