By Torie True
This unctuous South Indian curry is sweet, sour, tangy and smoky: a delicious way to cook aubergine. You will find blocks of tamarind pulp in large supermarkets and Asian grocers, and it stores easily in the fridge for months. If you can’t find it, you can use tamarind paste but will only need 1-2 teaspoons as it is far more concentrated. There are a few stages to making this curry, but the result is well worth it.