Ingredients

The following ingredients have 8 Servings
  • 20-22 small, round or egg-shaped eggplant a little larger than a golf ball (3  to 3 1/2 lbs) ( like Indian eggplant, Thai Eggplant, Fairy Tale, Raavayya, Japanese White Egg, Ratna, Rhim Jhim, etc.) 
  • 2-3 tablespoons coconut oil, or ghee
  • 4 tablespoons dry lentil dahl (split lentils– red , yellow or  orange) or use ural dahl (split white lentil dahl), or yellow mung dahl ( split mung beans)
  • 5 dried whole red chilies ( like Indian Curd Chilies or Chile de Arbol)
  • 4 tablespoons garam masala
  • 2 tablespoons coriander seeds
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground black pepper
  • 4 fat garlic cloves
  • 3 inches ginger, sliced thin
  • 1 cup (fresh) grated coconut (easy to find in the frozen section at the Asian market)
  • 2 teaspoons salt
  • 1/2 cup water
  • 4 tablespoons tamarind paste
  • 2 tablespoons brown sugar
  • 2 cups water or veggie broth
  • 2 tablespoons  or ghee, or coconut oil
  • 1 tablespoon mustard seeds
  •  1/2 teaspoon asafoetida  (hing powder)
  •  1/4 cup curry leaves (fresh, or use frozen)
  • 1 large onion, thinly sliced
  • 1 cup tomato, diced

Instruction

  • Make 2 cuts down the center of the eggplant to make an x, but only about 3/4 of the way down so that the eggplant is still intact. See photo. Place in a big bowl and cover the eggplants with warm water and mix in 2 tablespoons salt , let soak for about 20-30 mins, opening the eggplants a little if possible, and let stand while you prep the remaining ingredients. Drain.