slices with oil, reserving 1 tbsp of oil. Heat a large non-stick frying
pan. Add eggplants and cook 1-2 minutes on each side until golden. Remove
and set aside. Heat remaining oil. Add onions and cook for 4-5 minutes or
until golden. Add garlic, chilies, coriander, tamarind, water and sugar.
Return eggplant to pan and cook until sauce reduces. Garnish with green
shallots. Serve with side bowls of boiled rice.