Eggplant in sweet and sour chili sauce
Peel and finely slice the onions. Peel the ginger and cut it into fine shreds. Put the cumin, ground coriander, dried chillis, cloves and cinnamon into a clean coffee grinder. Grind as finely as possible. Cut the eggplant into 1" cubes, leaving the skin on. Put the oil in a lage, preferable nonstick frypan or wok and set it over a medium-high heat. When hot put in onions and ginger. Stir and fry about 4 minutes until seasonings are dryish but not browned. Add the spices from the spice grinder. Stir 1 minute. Quickly put in 1.25 cups water and turn heat down a little. Add paprika, tamarind, sugar, salt. Stir to mix. Put in cubed eggplant and bring to simmer. Cover and cook 20-20 mminutes until eggplan is tender. Remove lid and cook most remaning liquid away.
Cumin Seeds (whole)2tsp 5ml
Coriander (ground)2tsp 5ml
chillies red, dried8Wholesmall
Cinnamon Sticks5cmmedium
olive oil6Tbs 15ml
Paprika1Tbs 15ml
Tamarind paste4Tbs 15ml
sugar - soft brown2Tbs 15ml
salt2tsp 5ml