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Stuffed Eggplant Poriyal


Stuffed Eggplant Poriyal Recipe

Ingredients:
  • 1 lb (450 g) small eggplants
  • 1/2 cup dried shredded unsweetened coconut
  • 1/2 cup raw cashews
  • 1 teaspoon sesame oil
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 tablespoon urad dal, rinsed
  • 1 tablespoon toor dal or yellow split peas, rinsed
  • 8 dried whole red chilies, broken into pieces
  • 1/2 teaspoon asafetida
  • 2 tablespoons tamarind paste, seeds removed
  • 1/2 teaspoon sea salt, or to taste
  • water as needed
  • 3 tablespoons sesame oil
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon urad dal, rinsed
  • 1 teaspoon toor dal or yellow split peas, rinsed
  • 2 dried whole red chilies, broken into pieces
  • handful of dried curry leaves
  • 1/2 teaspoon turmeric
  • 1 small tomato, finely chopped
  • water as needed
Directions:
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