Description
A signature dish that is a must at all family vegetarian feasts. A spicy stuffed eggplant curry that is unique because of the secret ingredients in the stuffing masala.
Secret Tip
To simplify the cooking prepare the masala powder ahead of time. Instead of blending the onion and garlic with the powder into a paste, Just fry the onion and sliced garlic in oil and add the masala powder to it. Add the eggplant and roast it with the masala. Instead of Tomatoes you can use 2-3 Tbsp of tomato paste. Add 1/4 cup hot water for the right consistency. Now follow the rest of the recipe.
Ingredients
2 Lbs small indian eggplants. Wash and cut them cross-wise up till the stem. Soak in cold salted water till they are ready to be stuffed.
3-4 Tbsp oil (canola or sunflower)
4 Garlic cloves
1/2 Large onion finely chopped
3-4 Ripe Tomatoes finely chopped
1/2 Cup Tamarind Puree. Soak dry ripe tamarind in hot water for 6-8 mins, mash it into a pulp with your hands. Remove all the seeds and pulp with a strainer and extract the smooth puree.
1/2 Tsp salt
1/2 Tsp Chilli powder
1/4 cup chopped cilantro
Stuffing Masala
1 Cup minnapappu (Urid Dhal without the black skin) (the Secret ingredient)
1 Tbsp fenugreek
1/tsp Jheera
2 Dry red chillies
1 Tbsp poppy seed
Dry roast all of the above in a pan on medium heat (being careful not to burn) for 3-4 mins till fragrant
Grind them in a dry /wet blender into a coarse powder
Add the onion, garlic, 1/4 tsp salt and grind into a coarse paste
Preparation Method
Drain all water from the eggplants and pat them dry
Stuff 3/4 of the masala in the eggplants
Add the oil to a heavy bottom pan. Stir fry the stuffed eggplants till they are half cooked.
Add the remaining masala and tomatoes and stir fry for 5-8 mins
Add the tamarind sauce (adjust amount to desired level of tartness)
Sprinkle salt and chilli powder to taste.
Continue to cook the eggplants till the oil separates from the masala and bubbles to the surface.
Garnish with cilantro and serve.