Unstuffed Stuffed Curried Eggplant

Name: Unstuffed Stuffed Curried Eggplant
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 lb eggplant; 3 tsp coriander seeds; 1.5 tsp channa dal; 1.5 tsp black gram dal; 3 dried red chilies; 0.125 tsp asafetida powder; 2 tsp vegetable oil; 0.25 cup unsweetened coconut; 1 tsp salt; vegetable oil; 0.5 tsp tamarind paste; 0.25 tsp mustard seeds; water

Aubergine, lentils and red chilies cooked in a pan and spiced with coriander and tamarind for a South Asian dish. It comes to the table with rice and plain yogurt.

40 min · Serves 4 · Medium

Method

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Time: Prep 10 min · Cook 30 min · 40 min total
Difficulty: medium

1
Fry the corriander and chilis in a bit of oil. Pulse them a few times in a Magic Bullet (or grind otherwise) with the salt until powdered. Then fry the bengal dal, urad dal, coconut and asafoetida in another tiny bit of oil. Add to the Magic Bullet and pulse a bit more until powdered.
2
Heat 5-6 teaspoons of oil in a wok (with a lid). Add mustard seeds and cook until they turn grey and pop. Add eggplant and 1/2 cup water and tamarind and powdered mixture. Stir well. Cover wok and cook on low. Stir every 5 minutes and if the eggplant starts to stick, add more water. It will be done when the eggplant is very soft and mushy (about 20-30 minutes). The consistancy should be thick. Serve with rice and plain yogurt.