Unstuffed Stuffed Curried Eggplant Recette

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.

Préparation 15 min

Cuisson 40 min

Calories 71.7 kcal

Protéines 4g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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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Comment préparer 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

Questions fréquentes

Combien de temps faut-il pour préparer Unstuffed Stuffed Curried Eggplant ?

Unstuffed Stuffed Curried Eggplant prend environ 55 minutes du début à la fin — environ 15 minutes de préparation et 40 minutes de cuisson.

Combien de calories contient Unstuffed Stuffed Curried Eggplant ?

Unstuffed Stuffed Curried Eggplant contient environ 71.7 calories par portion, avec environ 4 g de protéines, 3 g de glucides et 4 g de lipides.

De quels ingrédients ai-je besoin pour Unstuffed Stuffed Curried Eggplant ?

Les principaux ingrédients de Unstuffed Stuffed Curried Eggplant sont Eggplant, Coriander Seeds, Channa Dal, Black Gram Dal, Dried Red Chilies, Asafoetida Powder. Consultez la liste complète avec les quantités ci-dessus.