Low Sugar Vegan Stuffed Bharwa Baingan

Total time1 hr

Prep time25 min

Cook time35 min

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Ingredients

4 servings

For the eggplants

8–10 small indian eggplants (about 1.5 lb total)

For the stuffing

½ cup roasted unsalted peanuts
3 tbsp unsweetened shredded coconut
Bob's Red Mill Unsweetened Unsulfured Coconut Flakes 10oz Bob's Red Mill Unsweetened Coconut Shredded - 12 Oz Let's Do Organic Unsweetened Coconut Flakes, Gluten Free Bob's Red Mill Shredded Coconut Unsweetened 24 Oz Simple Truth Organic Unsweetened Coconut Flakes
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1 tsp coriander seeds
½ tsp cumin seeds
1 tsp ground coriander
½ tsp ground cumin
1 tsp ground turmeric, divided
1 tsp red chili powder
1 tsp garam masala
1 tbsp tamarind paste
1 tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
¾ tsp salt, plus more to taste

For cooking

3 tbsp neutral oil (such as sunflower or canola), divided
1 tsp mustard seeds
10–12 fresh curry leaves
1 medium yellow onion, finely chopped
1 tbsp fresh ginger, grated
3 garlic cloves, minced
2 medium tomatoes, finely chopped
½ cup water

For serving

2 tbsp fresh cilantro, chopped (optional)

Instructions

1
Toast the coriander seeds and cumin seeds in a small dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 2 minutes. Transfer to a spice grinder or mortar and pestle and grind to a coarse powder.
2
Add the peanuts and shredded coconut to the same dry skillet over medium-low heat and toast, stirring constantly, until the coconut is lightly golden and the peanuts are fragrant, about 3 minutes. Watch closely, as the coconut can brown quickly. Transfer to the spice grinder and pulse with the toasted spice powder until the mixture resembles coarse, slightly clumping crumbs — not a smooth paste.

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