Yield: 4 -6
| Measure | Ingredient |
|---|---|
| ½ kilograms | Small-sized eggplants |
| ½ \N | Coconut; grated |
| 1 \N | Lime-sized tamarind; (that's the small Indian limes, which are actually about the size of a walnut) |
| 1 teaspoon | Oil |
| 1 tablespoon | Coriander seeds |
| ¾ tablespoon | Urad dal |
| ¾ tablespoon | Channa dal |
| 1 teaspoon | Cumin seeds |
| ½ teaspoon | Asafoetida powder |
| 8 \N | Dried red chillies |
| \N \N | Salt to taste |
| 3 tablespoons | Oil |
| 1 teaspoon | Mustard seeds |
| 1 teaspoon | Cumin seeds |
| 1 teaspoon | Urad dal |
| 1 teaspoon | Channa dal |
| 1 \N | Dried red chillie; halved |
| \N \N | A few curry leaves. |
STUFFING
FOR TEMPERING
Here's the recipe, with my notes in parens. South Indian eggplants are quite small, about the size of tomatoes. By the way, Gujeratis also stuff eggplant, potatoes and okra in a similar way, but the stuffing is made of chickpea flour, fried and mixed with spices and a little jaggery.
Source: Dakshin, by Chandra Padmanabhan 1. To make the stuffing: Roast dry the grated coconut till golden brown in colour.
2. Fry in the 1 tsp oil all the ingredients for the stuffing.
3. Add the roasted coconut and the tamarind and grind to a thick paste, adding very little water.
4. To make the poriyal: Quarter the eggplants without cutting them through (i.e., make four vertical slits) 5. Fill the quartered eggplants with the stuffing and set aside.
6. Heat the 3 tblsp oil and add all the ingredients for tempering. When the mustard seeds splutter, add the stuffed eggplants, salt and a little water.
Sprinkle the leftover stuffing, if any, over the vegetable. Cover and simmer on a low heat until the eggplants are tender.
7. Remove the lid and fry for a few more minutes without stirring too much.
Take care not to break the eggplants.
8. Serve hot with rice.
Posted to FOODWINE Digest by Nancy Gandhi <gandhi@...> on Feb 14, 1998