Dr. Padma Garvey

The plant-based Doctor Mom 

Eggplant Curry South Indian Style

Fat calories: negligible

Three long Japanese eggplants or the purple and white speckled eggplants (pictured above).  These eggplants are very tender and do not require much effort to cook very soft.

channa dal
urad dal
coriander seeds
black mustard seeds
ginger root
dried red chili
grape seed oil
turmeric powder
tamarind paste
hingh powder

cut the eggplants into pieces about the size of large grapes
cut one to two jalapenos very fine, depending on how spicy you like your food
cut 1  inche of ginger root, very fine
Combine the ginger and jalapeno and smash in the mortar and pestle.  You want each tiny piece of the ginger and pepper to be smashed.

Combine one tablespoon of channa dal, two tablespoons of urad dal, one tablespoon of coriander seeds, and two dried red chilies and grind in a spice mill to a fine powder.

In a large nonstick skillet add one teaspoon of grape seed oil and heat to medium.  Add one teaspoon of black mustard seeds and all the powder from the spice mill.  Stir continuously so the black mustard seeds and powder begin to sizzle.  Add three dashes of hingh powder.  When the mustard seeds just start to pop add the ginger/pepper paste.  Stir well.  You should start to get the aroma of the ginger.  Add the eggplant and one teaspoon of salt.  Mix well and cover for five minutes.  Add 1/2 cup of water and one teaspoon of turmeric powder and 1/2 tablespoon of tamarind paste.  Stir well and cover.  Periodically add more water as needed to cook the eggplant until they are extremely tender...almost cooked to a paste.  Adjust salt to taste at the end.
Serve with brown rice or millet