Eggplant Curry
Pakistan

In 1984 Karen and I visited Pakistan, spending two weeks in the capital, Karachi.  We then travelled north to Islamabad from where we returned to Delhi, to be met by soldiers on the street following the assassination of Prime Minister Indira Gandhi.  In Karachi we were guests of Rashid and Kerri Hashmi (nee Normandale) in the home of Rashid's parents.  Mrs Hashmi's cooking was superb and we were treated with great kindness and hospitality.  I remember buying a pair of sandals made from a used rubber tyre in Karachi, with the help of Rashid's brother.  Despite trying on many sizes, I eventually bought a pair that proved to be too small.  Years later I gave them to Boris Maesepp in Brisbane, "sandal wearer extraordinaire", who never wore them much as he said they "squeaked" too much when he walked!  Anyway, do try this eggplant curry - a tasty addition to the table, I'm sure you'll agree!

Slice the eggplant into 3 cm slices (or into walnut-sized pieces, if you prefer) with the skin on (see 'Ingredients' for alternative method of preparing eggplant). Let the eggplant stand in water while you prepare the curry paste.

Combine all the spices for the curry paste in a bowl with the water. Prepare your tamarind paste (see 'Ingredients'). Peel the onion and slice finely.

Heat the ghee in a pot. Fry the garlic for 1 minute. Add the onion and fry until soft and lightly browned. Add the curry paste. Stir-fry until the ghee separates (3 minutes). Add the tomato and fry lightly. Drain the eggplant and add to the pot. Stir-fry for 5 minutes.

Add the tamarind paste and salt. Mix well. Cover and simmer for 15 minutes, stirring now and then, until the eggplant is tender. You should have a fairly dry curry. Add a little water if required.