Eggplant Packing Curry
Ingredients
Small eggplants(Indian) - 15 no.s
Onions - 1 or 2
Potatoes (opt) small peeled - 4
Gram flour - 1-1/2 cups
Sambar powder - 2 tsp
Fresh Grated coconut - 3 tbls
salt - 1 tsp
Turmeric - a dash
Oil - 3 tbls
Seasoning
Mustard seeds - 1/2 tsp
Urad Dal - 1/2 tsp
Channa dal - 1/2 tsp
Curry leaves - 1 handful
Red chillies (opt) - 2 no.s
Method
- Cut the stems of the eggplant and slit them and soak them in water
Slit onions & potatoes or cut the onions & potatoes into big pieces
- Mix separately - gram flour, sambar powder, coconut, turmeric, salt
- Stuff this into the eggplant (the water in the eggplant because of soaking
should hold the flour in place, it is fine if not much of the flour sticks
to it)
- If there is still flour left, coat the onions and also potatoes with it
Heat the oil in a pan. Season it with mustard seeds, urad dal and channa
dhal.
- Fry the onions and potatoes first and once the potatoes are done a little
bit, add the eggplants to this and mix.
- Simmer to a medium heat and close
the pan for a while and saute until the eggplant is done.(Be careful not to
break the eggplants while stirring).
- This takes atleast 20-30 minutes to cook.
- The eggplants have to cook evenly and not be burnt but a little
brown on the sides wouldn't hurt. Infact it adds to the taste.
Tastes very good with plain rice (by itself)and gravy or curd.
Note : If the mixture absorbs all the oil, don't panic, add
some more oil or cooking spray is the best. Keep the stove in medium
and be patient.
