Stuffed Baby Eggplant Curry

Ingredients

• Baby eggplants-15
• Onion-medium-1-finely chopped
• Mustard seeds-1 tsp
• Garlic-1-finely chopped
• Curry leaves-10
• Oil-1 Tbsp
• Salt-to taste

For the Curry Paste:
• Curry leaves-15
• Coriander leaves-2 stems
• Shallots-15
• Roasted Peanuts-1/4 cup
• Sesame seeds-2 Tbsp
• Garlic-6
• Sambar powder-1.5 Tbsp[See Notes for Substitution}
• Chili powder-1 tsp
• Coriander power-2 tsp
• Turmeric-1/2 tsp
• Shredded Coconut-1/4 cup
• Tamarind-1 Tbsp [See Notes for Substitution}
• Salt-to taste
• Oil-1 tsp

Instructions

• In a stockpot, add oil, curry leaves,coriander leaves,peanuts,sesame seeds-fry them until brown.
• Then add, shallots and garlic and fry for 5 mins until they are done.
• Turn heat to low and add sambar powder,chili powder, turmeric, fry for a minute and turn off heat.
• Add shredded coconut and tamarind and let it cool. Keep aside. Once cool, process until smooth. this will be your curry paste.
• Prep your baby eggplants now. Remove stalks. Slit them from the bulb side into 4 ensuring you don’t go all the way through. {place where you chopped the stalks off needs to be intact so you could stuff them with the curry paste}
• Stuff with curry paste. If there’s more curry paste, it’s all good. We are going to use them up,so don’t worry.
• In the same stockpot, heat a Tbsp of oil. Once hot, add mustard seeds, curry leaves, garlic and wait for them to pop and then add onions and fry until brown.
• Add the stuffed eggplants, reduce heat to low, toss them around for 5 mins, letting them roast on low flame.
• Add remaining of curry paste(if any), add a cup of water-cover and cook for 20 mins on medium heat until eggplants are tender. Stir in between-so that the curry doesn’t stick to the bottom of the pan.
• Serve with rice <3

https://yesiamvegan.com/2015/05/04/meatless-monday-stuffed-baby-eggplant-curry/