Stuffed Eggplant Curry

Ingredients :

1 small ball tamarind (size of lime)
1/4 c. vegetable oil
1/2 tsp. mustard seeds
1 eggplant if large, 6 if small 
1/2 tsp. urad dhal
Masala ingredients:
2 Tbsp. chana dhal 
1 Tbsp. curry leaves dried
2 Tbsp. urad dhal 
1/4 tsp. turmeric
1/4 coconut 
1 tsp. cumin seeds
4 red chilies 
8 black peppers (whole)
1/4 tsp. asafoetida powder 
2 tsp. salt

Method :

• Soak tamarind in water for 1 hour and make a juice of about 1/2 cup. 
• If using the big eggplant, cut it into 6 equal pieces. 
• Take each piece and split it halfway with a knife. 
• If using the small ones, split halfway with a knife. 
• Saute masala ingredients in 2 tsp. oil for 5 minutes. and then grind them in the blender into a powder. 
• Mix the powdered masala with 1 Tbsp. tamarind water and make it into a paste. 
• Insert the paste equally into the slit of each eggplant piece. 
• Add enough water with the rest of the tamarind water to make it into 2 cups. 
• In a skillet over medium heat, heat the rest of the oil. Saute mustard seeds, urad dhal and curry leaves. 
• When urad dhal turns into golden color, add the eggplants. 
• Turn the eggplants very slowly so that the stu�ng will not come out. 
• When the eggplant is half cooked add the rest of the tamarind water and turmeric. 
• Let the mixture come to a full boil. When the eggplants are completely cooked, remove from hot and serve it hot with rice.