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

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Unstuffed Stuffed Curried Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions