Stuffed Eggplant Poriyal - Favourite Indian Recipe Competition

It was a tough decision but this is the dish we chose for our the 'Favourite Indian Recipe' competition over at Lisa's Kitchen, which is without doubt one of our favourite blogs.  The recipe is adapted from Dakshin, by Chandra Padmanabhan, which is certainly one of our favourite cookbooks, in fact it is the only one we brought with us to have here Mysore!

The stuffed eggplant (aubergine) is an elegant dish that creates a centre piece for a meal and is one we chose when entertaining.  We have been wanting to try this dish for some time, and we found it less daunting to prepare that I thought it would be.  Although eggplant is not my favourite vegetable I did enjoy it prepared this way.

Stuffed Eggplant Poriyal

The recipe is a South Indian one, which often means grinding of spices and pastes as well as roasted dals.  The use of the dal in this way is quite unique and makes a dish that is cheap and high in protein. It's best if you can get the small, purple eggplants, but we stuffed a large one for this meal, simply cook for a bit longer.

Adpated from Dakshin, Vegetarian Cuisine From South India, by Chandra Padmanabhan


Stuffed Eggplant Poriyal (serves 4)

500g/1lb small eggplants (aubergines)

Stuffing:

1/2 coconut, grated (approx 1/2 -3/4 cup flaked coconut)
1 tsp oil
1 tbsp coriander seeds
3/4 tbsp urad dal
3/4 tbsp chana dal
1 tsp cumin seeds
1/2 tsp asafoetida powder
8 red chillies (dried chilli peppers)
1 tsp salt
1 tbsp tamarind paste

1. Place the grated coconut in a heavy saucepan.  Dry roast until golden brown in colour.  
2. Meanwhile, in a heavy bottom frying pan or skillet, heat 1 tsp oil, add the coriander seeds, urad dal, chana dal, cumin seeds, asafoetida powder, red chillies and salt to taste.  Saute for 2-3 minutes.  
3. Place the mixture into an electric blender or food processor.  Add the roasted coconut and the tamarind paste.  Add just enough water to blend ingredients to a thick paste.  Blend or process and set the paste aside.
4. Slit the eggplants into quarters lengthways, without cutting them through entirely.  Fill the slits with the stuffing and set aside.

Tempering:

2 tbsp oil
1 tsp brown mustard seeds
1 tsp cumin seeds
1 tsp urad dal
1 tsp chana dal
1 dried red chilli, halved
A few curry leaves if available

1. Heat the 2 tbsp oil in a heavy frying pan or skillet.  Add the mustard seeds, cumin seeds, urad dal, chana dal, halved red chili and curry leaves.
2. When the mustard seeds splutter, add the stuffed eggplants, salt and a little water.  Sprinkle left over stuffing, if any, on top of the eggplants in the pan.  
3. Cover and simmer over a low heat until the eggplants are tender about half an hour.
4. Remove the lid and saute for a few more minutes, without stirring too much.  Take care not to break the eggplant.
5. Serve hot with rice.