Name	Stuffed Eggplants	Recipe No	46
Keywords	Vegetarian Vegan Main Course Indian	Servings	6
Ingredients	610 x Eggplant, small .75 cup Coconut, dried, shredded 1 tablespoon Coriander seeds 1 tablespoon Black gram dhal 1 tablespoon Split peas 1 tablespoon Cumin seeds .5 tablespoon Asafoetida powder 8 x Chillies, red 1 tablespoon Salt .5 packet Tamarind pulp, seedless
Garnish
Method	Dry-roast coconut in a frying pan until golden brown. Remove and set aside. Heat some oil, add the remaining dry ingredients and saute for a few minutes. Place in a blender, together with the coconut, tamarind and enough water to result in a moist mixture. Slit the eggplants lengthwise, 2-3 times and place the stuffing inside the slits. Do this about 1/2 hour before serving time to prevent discolouring. In a large frying pan heat some oil. Add 1 teaspoon each of brown mustard seeds, cumin seeds, black gram dhal, and yellow split peas as well as about a dozen fresh curry leaves. When the mustard seeds start to pop add the eggplants and a little water. Cover and steam until eggplants are soft (about 10 minutes).
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Source	Antonia Lehn

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Published on: 2007-05-08 (2122 reads)