Ingredients for 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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How to Make 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
1g
Carbs
3g
