date:Aug 11, 2014
um-high heat. Cook eggplant, in batches, for 3 to 4 minutes or until browned. Transfer to a plate lined with paper towel. Add remaining onion to pan and cook for 4 to 5 minutes or until golden.
Step 4
Add eggplant and tamarind to curry. Cook, uncovered, for 20 minutes or until meat is tender. Serve curry with fried onions and rice.