There has been an abundance of eggplant here in the Valley of the Sun, so I thought I’d make a vegetable dish without using the cookbook. I followed steps I’ve learned, toasting the seed spices, soaking tamarind, and stacking flavors. I found a name for this recipe, and I think I like it. Let me know if you do.
You are probably wondering how to find some of the ingredients I use in this recipe. I have the advantage of having a Vietnamese Grocer several blocks from the house. I can buy some of the specialty items there, split mung beans and eggplant especially. For the bulk spices I go to the Herbalist down the street. They carry a decent supply of fresh herbs and spices. Their cumin is fantastic. When I need to find the exotic, there is a super chain called LeeLees that specializes in International foods. They have a great produce section as well as a selection of the Indian Spices I use. If you can’t find some of these ingredients in your market, check online, there are several reputable companies with reasonable prices.