Stuffed Eggplant Poriyal

This is a South Indian style stuffed roasted eggplant adapted from the book “Dakshin”.

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Stuffing:

VAGHAR:

1 tsp oil
1 tbsp coriander seeds
3/4 tbsp black gram dal OR  urad dal, picked over and rinsed
3/4 tbsp bengal gram dal OR yellow split peas OR chana dal, picked over and rinsed
1 tsp cumin
1/2 tsp hing
1/2 dried red chili

ADD:

1/2 c flaked coconut (or 1/2 fresh coconut, grated), dry roasted till brown
salt to taste
a spoonful of tamarind concentrate
a little water

THEN:

Blend it all together into a thick paste.

STUFF paste into 2-3 baby eggplants.

Eggplants should be slit into quarters lengthwise, and not cut through entirely.

Fill the eggplant slits with stuffing and set aside.

NOTE: Slit eggplants only AFTER stuffing is ready, or eggplants will become discolored.

THEN:

VAGHAR:

3 tbsp oil
1 tsp mustard seeds
1 tsp cumin
1 tsp black gram dal OR urad dal, picked over and rinsed
1 tsp bengal gram dal OR yellow split peas OR chana dal, picked over and rinsed
1 red chili, halved
a few curry leaves

ADD:

Stuffed eggplants, salt to taste, and a little water.

Sprinkle leftover stuffing over eggplants.

Cover and simmer over low heat until eggplants are tender.

Remove lid and saute for a few more minutes, without stirring too much. Take care not to break the eggplant.

Serve hot with rice.

OPTION1: Can stuff green peppers instead of eggplant if you want.

OPTION2: ALTERNATE (EASY PEASY) PASTE:

3/4 c roasted peanuts
1 tsp chili powder
1/2 tsp turmeric
salt to taste

Add 2 medium sized chopped tomatoes after eggplant is tender.

NOTE1: Eggplant did not cook when I made it as above because I used a big baby eggplant instead of those really small baseball sized eggplant.

NOTE2: If using a big eggplant, it is advisable to slit, stuff, and wrap in aluminum foil and let cook at 400 F for 30 min or so, then proceed with VAGHAR above.

NOTE3: Next time, do not add the extra masala to the pot as the same time as the eggplant; it burns. Add it after the eggplant has cooked, and then let it simmer for five minutes or so.

 

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