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If planning to make this ahead of time: you may bake the eggplant and also make the spice paste a couple of days in advance.
Verdict: Spicy and tangy, the eggplant should be at a point where it almost melts off in the curry.
In the same pan, dry roast the coriander seeds, cumin seeds, sesame seeds and the red chillies until toasted and fragrant.

Grind all of these ingredients along with the tamarind paste adding water as needed to make a smooth paste. The original recipe calls for deep frying the eggplant pieces, but I just bake it, and it tastes just the same. Also, I use the long Japanese variety of Eggplant for this, as it is more meatier and stands up in the sauce.

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