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Sprinkle eggplant with 2 tsp salt. Let stand for 10 mins. Rinse then drain on paper towels. Heat oil in a large frying pan over medium heat. Cook mustard seeds, stirring, until they begin to pop. Add onion, garlic, chilies and cumin seeds. Cook, stirring, until onion has softened. Add tomato and cook, stirring, for 2 mins, or until softened. Stir in eggplant, herbs, spices, tamarind paste, remaining salt and 1 cup water. Simmer, covered, over low heat, stirring occasionally, for 25 mins, or until eggplant is tender. Let cool for 15 mins then blend or process until pulpy.
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Live curry leaf plant — fresh leaves far superior to dried
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Ready-made tikka masala — add chicken and cream, dinner in 20 min
Individual cups for perfectly shaped poached eggs
Italian pasta organized by shape — which sauce belongs with which pasta