Back to 4 servings eggplant 1 lb baby eggplants (about 11-12), small, tender, purple if possible; slit into four from the bottom without cutting through stuffing 0.5 cup peanuts, dry roasted and skinned 1 cup grated dried coconut, roasted golden 1 tbsp white sesame seeds, roasted 6 small garlic cloves, peeled 1 inch ginger, peeled and chopped 1 cup onions, sliced, sauteed until translucent and cooled 1 tomato tomato, finely chopped spices 1.5 tsp red chili powder, or Kashmiri for color 0.5 tsp turmeric powder 1 tsp goda masala, or garam masala 1 pinch asafoetida (hing), optional tempering 0.5 tsp mustard seeds 0.5 tsp cumin seeds 1 sprig curry leaves 3 tbsp oil, peanut or any neutral oil gravy 1 cup water, or as needed 0.5 tsp jaggery, optional, to balance sourness 0.5 cup cilantro (cilantro), finely chopped, for garnish salt, to taste
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1 Step 1: Wash the eggplants, trim the stems, slit each into four from the bottom up without cutting through, and soak in salted water for 15 to 20 minutes.2 Step 2: Dry roast the peanuts on low heat until crunchy and blistered, then rub off the skins. Roast the grated coconut and sesame seeds on low heat until golden, then cool completely.3 Step 3: Saute the onion slices in a little oil until translucent, then cool to room temperature.4 Step 4: Grind the roasted peanuts, coconut, sesame, garlic, ginger and sauteed onion to a coarse mixture, adding only 1 to 2 tablespoons of water if needed. Do not make a fine paste.5 Step 5: Mix in the chopped tomato, turmeric, chili powder, goda masala, cilantro and salt to taste to make the stuffing.6 Step 6: Drain and pat the eggplants dry, then stuff each generously with the mixture, pressing firmly so it stays in.7 Step 7: Heat 2 tablespoons of oil in a wide pan over medium heat. Shallow fry the stuffed eggplants on low heat for 5 to 7 minutes, turning once, with a light sprinkle of salt.8 Step 8: Heat the remaining oil, splutter the mustard and cumin seeds, add the curry leaves and asafoetida, then add any leftover stuffing and saute briefly.9 Step 9: Add 1 cup of water and the jaggery if using, mix gently, then return the eggplants to the pan in a single layer.10 Step 10: Cover and simmer on low heat for about 30 minutes, stirring very gently once or twice, until the eggplants are soft and cooked through and oil floats on the gravy.11 Step 11: Turn off the heat, sprinkle with the chopped cilantro and serve hot.getsaucepan.com/r/96e36f00-94c8-5142-8592-1c5eb753b437
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