Stuffed Eggplant Poriyal | Lisa's Kitchen
- 1 pound small eggplants, washed
- For the stuffing:
- 1/2 cup unsweetened coconut
- 1/2 cup raw cashews
- 1 teaspoon sesame oil
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1 tablespoon urad dal, well rinsed
- 1 tablespoon toor dal or yellow split peas, well rinsed
- 8 dried red chilies, broken into bits
- 1/2 teaspoon asafoetida
- 2 tablespoons tamarind paste - seeds removed
- sea salt to taste
- water to make a paste
- For the tempering:
- 3 tablespoons sesame oil
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon urad dal, well rinsed
- 1 teaspoon toor dal or yellow split peas, well rinsed
- 2 dried red chilies, broken into bits
- handful of dried curry leaves
- 1/2 teaspoon turmeric
- 1 small tomato, finely chopped
- water as needed
