Eggplant Dip or Spread

2 teaspoons coriander seeds
4 whole cayenne peppers
2 teaspoons tamarind paste
3 tablespoons grated fresh coconut (optional)
1 tablespoon black mustard seeds
2 teaspoons cumin seeds
salt to taste
1 large eggplant.

Skin the eggplant and chop it up into small cubes. Microwave or roast the eggplant so it is well cooked.
Heat up 2 teaspoons of oil in a skillet, and when it starts get hot add the mustard (watch out because it will pop a little), cayenne pepper and the dal in that order and keep turning the dal until it turns golden. Add the cumin seeds. Take this masala and grind it in the blender. Add the ground masala, tamarind and salt to the eggplant and puree it.



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