Unstuffed Stuffed Curried Eggplant

• 1 lb eggplant, cut into bite size pieces
• 3 teaspoons coriander seeds
• 1 12 teaspoons channa dal (aka bengal gram)
• 1 12 teaspoons black gram dal (aka urad dal)
• 3 dried red chilies (the long thin kind)
• 18 teaspoon asafetida powder
• 2 teaspoons vegetable oil
• 14 cup unsweetened coconut, grated (optional)
• 1 teaspoon salt
• vegetable oil
• 12 teaspoon tamarind paste
• 14 teaspoon mustard seeds
• water

1. Fry the corriander and chilis in a bit of oil.
2. Pulse them a few times in a Magic Bullet (or grind otherwise) with the salt until powdered.
3. Then fry the bengal dal, urad dal, coconut and asafoetida in another tiny bit of oil.
4. Add to the Magic Bullet and pulse a bit more until powdered.
5. Heat 5-6 teaspoons of oil in a wok (with a lid).
6. Add mustard seeds and cook until they turn grey and pop.
7. Add eggplant and 1/2 cup water and tamarind and powdered mixture.
8. Stir well.
9. Cover wok and cook on low.
10. Stir every 5 minutes and if the eggplant starts to stick, add more water.
11. It will be done when the eggplant is very soft and mushy (about 20-30 minutes).
12. The consistancy should be thick.
13. Serve with rice and plain yogurt.

eggplant, coriander seeds, channa, black gram, red chilies, asafetida powder, vegetable oil, unsweetened coconut, salt, vegetable oil, tamarind paste, mustard seeds, water

Taken from www.food.com/recipe/unstuffed-stuffed-curried-eggplant-450092 (may not work)