Unstuffed Stuffed Curried Eggplant Recipe

Name: Unstuffed Stuffed Curried Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb eggplant, cut into bite size pieces; 3 teaspoons coriander seeds; 1 ½ teaspoons channa dal (aka bengal gram); 1 ½ teaspoons black gram dal (aka urad dal); 3 dried red chilies (the long thin kind); ⅛ teaspoon asafetida powder; 2 teaspoons vegetable oil; ¼ cup unsweetened coconut, grated (optional); 1 teaspoon salt; vegetable oil; ½ teaspoon tamarind paste; ¼ teaspoon mustard seeds; water

Servings: persons

1 lb eggplant, cut into bite size pieces
3 teaspoons coriander seeds
1 ½ teaspoons channa dal (aka bengal gram)
1 ½ teaspoons black gram dal (aka urad dal)
3 dried red chilies (the long thin kind)
⅛ teaspoon asafetida powder
2 teaspoons vegetable oil
¼ cup unsweetened coconut, grated (optional)
1 teaspoon salt
vegetable oil
½ teaspoon tamarind paste
¼ teaspoon mustard seeds
water

1
Fry the corriander and chilis in a bit of oil.
2
Pulse them a few times in a Magic Bullet (or grind otherwise) with the salt until powdered.
3
Then fry the bengal dal, urad dal, coconut and asafoetida in another tiny bit of oil.
4
Add to the Magic Bullet and pulse a bit more until powdered.
5
Heat 5-6 teaspoons of oil in a wok (with a lid).
6
Add mustard seeds and cook until they turn grey and pop.
7
Add eggplant and 1/2 cup water and tamarind and powdered mixture.
8
Stir well.
9
Cover wok and cook on low.
10
Stir every 5 minutes and if the eggplant starts to stick, add more water.
11
It will be done when the eggplant is very soft and mushy (about 20-30 minutes).
12
The consistancy should be thick.
13
Serve with rice and plain yogurt.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb eggplant, cut into bite size pieces, 3 teaspoons coriander seeds, 1 ½ teaspoons channa dal (aka bengal gram), 1 ½ teaspoons black gram dal (aka urad dal), and more.

Yes, Unstuffed Stuffed Curried Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Unstuffed Stuffed Curried Eggplant

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