Unstuffed Stuffed Curried Eggplant Receta

Skip the stuffing hassle! This simplified recipe for Unstuffed Stuffed Curried Eggplant delivers all the delicious flavor of the classic dish in a fraction of the time. Using small round or long thin eggplants, we create a vibrant, flavorful curry that's incredibly easy to make. Perfect served with fluffy rice and cooling yogurt for an authentic and satisfying Indian meal. This recipe is perfect for a weeknight dinner.

Preparación 15 min

Cocción 40 min

Calorías 71.7 kcal

Proteína 4g

Valoración Sé el primero

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El equipo de cocina de Forktionary

Adaptada de Food.com y probada y estandarizada por Forktionary.

Ingredientes para Unstuffed Stuffed Curried Eggplant

1 kg eggplants (small round or long thin, roughly chopped)
Coriander Seeds
Channa Dal
Black Gram Dal
Dried Red Chilies
Asafoetida Powder
Vegetable Oil
Unsweetened Coconut
1/2 teaspoon salt
Tamarind Paste
1 teaspoon mustard seeds
1/2 cup water (plus 1-2 tablespoons as needed)

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Cómo preparar Unstuffed Stuffed Curried Eggplant

Heat 1 tablespoon oil in a small pan. Add 1 tablespoon coriander seeds and 2-3 dried red chilies. Fry until fragrant (about 1 minute).
Transfer the fried coriander and chilies to a food processor or blender. Add 1/2 teaspoon salt and pulse until finely ground.
In the same pan, heat another 1 tablespoon of oil. Add 1/4 cup Bengal gram dal (split pigeon peas), 1/4 cup urad dal (split black lentils), 1/4 cup shredded coconut, and a pinch of asafoetida. Fry until lightly browned.
Add the fried dal mixture to the food processor with the coriander-chili mixture. Pulse until a smooth paste forms.
Heat 5-6 teaspoons (or about 3 tablespoons) of oil in a wok or large pan over medium heat.
Add 1 teaspoon mustard seeds and cook until they splutter and turn grey (about 1 minute).
Add 1 kg eggplants (small round or long thin, roughly chopped), 1/2 cup water, 1 tablespoon tamarind paste, and the spice paste from step 4.
Stir well to combine.
Cover the wok and cook over low heat for 20-25 minutes, stirring every 5 minutes. Add more water (1-2 tablespoons at a time) if the eggplant starts to stick.
Continue cooking until the eggplant is very soft and mushy, and the sauce has thickened. (approximately 15-20 min)
Adjust seasoning as needed.
Serve hot with steamed rice and plain yogurt.

Nutrition Information (Approximate per serving)

Sodium

24 g

Sugar

19g

Fat

Carbs

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Side Dishes Vegetarian Proteins Bean & Lentil Recipes Asian Indian Healthy Vegetarian Gluten Free Summer Recipes One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Curries 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Main Dish Vegetables Indian Easy 3 Steps Or Less

Preguntas frecuentes

¿Cuánto se tarda en preparar Unstuffed Stuffed Curried Eggplant?

Unstuffed Stuffed Curried Eggplant tarda unos 55 minutos de principio a fin: aproximadamente 15 minutos de preparación y 40 minutos de cocción.

¿Cuántas calorías tiene Unstuffed Stuffed Curried Eggplant?

Unstuffed Stuffed Curried Eggplant tiene aproximadamente 71.7 calorías por ración, con unos 4 g de proteína, 3 g de carbohidratos y 4 g de grasa.

¿Qué ingredientes necesito para Unstuffed Stuffed Curried Eggplant?

Los ingredientes principales de Unstuffed Stuffed Curried Eggplant son Eggplant, Coriander Seeds, Channa Dal, Black Gram Dal, Dried Red Chilies, Asafoetida Powder. Consulta la lista completa con cantidades más arriba.