Coconut Stuffed Eggplants

Whenever I want to treat my self with a nice curry I definitely choose stuffed vegetable curries and this stuffed baby eggplants is my all time favorite and  very easy to prepare ..

Ingredients:

8-10 baby eggplants

1/2 cup grated coconut
2 tbsp chana dal (bengal gram dal)
2 tbsp udad dal (black gram dal)
2 tsp coriander seeds

1 tsp cumin seeds

3-4 dry chillies

2 tbsp sesame seeds  &  peanuts

1 tbsp tamarind paste

 salt or to taste

2 -4 tbsp oil

2 tsp mustard seeds

1 tsp cumin seeds

Hing a pinch

Curry leaves handful (optional)

Method:

 Heat a kadai in a medium flame. Add the coconut, channa dal, urad dal,coriander & cumin seeds, sesame seeds , 5-6 curry leaves, peanuts and dry chillies. Stir together and let roast until the coconut starts to get specks of brown. Remove from the pan to a blender.

Add the tamarind paste, salt and 1/4 cup of water to the blender and mix. Add more water if necessary to make a thick paste for stuffing.

Make two slits in the eggplant lengthwise starting at the tip opposite the stem .Working quickly (so the eggplant doesn’t start to turn brown), use your fingers to stuff the eggplants on all cut sides with the stuffing. Reserve any leftover stuffing.

Heat a pan  over medium heat. Heat  2 tbsp of oil and the mustard seeds. Allow to start popping and then add the cumin seeds, hing and curry leaves .

Then place the eggplants in the pan. Sprinkle the left over stuffing on top of the eggplants.

After 1-2 min carefully turn each eggplant so that it starts to brown on another side. Keep doing this every minute or so until all surfaces are browned .

cover a lid on the pan and reduce the heat to low. Allow to cook until the eggplant flesh is soft . now our stuffed eggplant is ready to serve.

Serve as a side dish with rice...or you can have it with roti