Ingredients

• 1 tablespoon canola oil
• 1 tablespoon coriander seeds
• 1 dried red chile, such as Thai, cayenne or chile de arbol
• 1 teaspoon tamarind concentrate, or juice of 1 large lime
• 1 cup water
• 1 teaspoon black or yellow mustard seed
• 1 1/2 pounds eggplant, peeled and cut into 1/2-inch cubes (6 cups)
• 1 cup thinly sliced shallots, (about 3 large)
• 1/2 teaspoon salt
• 2 tablespoon finely chopped fresh cilantro

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Cooking Directions

Step 1

Heat oil in a large saucepan over medium-high heat; add coriander seeds and chile; toast until the coriander turns reddish brown and the chile is slightly blackened, about 30 seconds. With a slotted spoon, transfer spices to a plate to cool. Grind in spice grinder or mortar and pestle until the mixture is the texture of coarsely ground black pepper.

Step 2

Dissolve tamarind concentrate (or lime juice) in water. Reheat the oil over medium-high heat; add mustard seeds. When the seeds begin to pop, cover the pan. As soon as the popping stops, add eggplant and shallots; cook, stirring constantly, for 1 minute. Add the tamarind (or lime juice) 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.