Unstuffed Stuffed Curried Eggplant

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This recipe traditionally uses small round eggplants that are stuffed. I use either the baby eggplants or the long thin ones and and don't bother with stuffing them. I just put the paste in the pan with the eggplants. It's much easier and still tastes great. Goes well with rice and yogurt for an authentic indian meal.

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Steps

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Fry the corriander and chilis in a bit of oil.

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Pulse them a few times in a magic bullet with the salt until powdered.

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Then fry the bengal dal , urad dal , coconut and asafoetida in another tiny bit of oil.

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Add to the magic bullet and pulse a bit more until powdered.

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Heat 5-6 teaspoons of oil in a wok.

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Add mustard seeds and cook until they turn grey and pop.

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Add eggplant and 1 / 2 cup water and tamarind and powdered mixture.

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Stir well.

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Cover wok and cook on low.

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Stir every 5 minutes and if the eggplant starts to stick , add more water.

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It will be done when the eggplant is very soft and mushy.

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The consistancy should be thick.

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Serve with rice and plain yogurt.

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Ingredients

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eggplant, coriander seeds, channa dal, black gram dal, dried red chilies, asafoetida powder, vegetable oil, unsweetened coconut, salt, tamarind paste, mustard seeds, water