South Indian Kathirikkai

This spicy, tangy curry is delicious with just plain rice. It's a bit of a pain to make, but well worth the effort. 

1/2 c dessicated unsweetened coconut
2 tsp coconut oil
2 tsp chana dal
4 red chiles
1 Tbsp coriander seeds
2 tsp urid dal
1 tsp cumin seeds
1/2 tsp asafetida
1 tsp tamarind concentrate
3/4 tsp salt
2/3 c water, or as needed
1 pound Indian eggplants (about 15 small eggplants)
2 Tbsp coconut oil
1 tsp black mustard seeds
1 tsp cumin seeds
1 sprig curry leaves

In a large, heavy skillet over medium heat, dry-roast coconut until golden brown. Remove coconut to work bowl of a Magic Bullet style food processor. Increase heat to medium-high. Add 2 tsp coconut oil; when oil shimmers, add chana dal and red chiles. When dal begins to brown, add coriander, urid dal, cumin seed and asafetida. When urid dal is golden brown, remove mixture from heat. Scrape into food processor. Blend until powdery. Add tamarind concentrate, salt and water; blend into a uniform paste. Set aside.

Cut the stem of each eggplant as short as possible. Cut each eggplant in quarters lengthwise to the stem; do not remove stem. Stuff each eggplant with spice paste. Reserve any remaining paste.

Heat 2 Tbsp coconut oil in the same heavy skillet. When it shimmers, add mustard and cumin seed. Cover quickly; when popping subsides, add curry leaves. When crackling subsides, lower heat to medium-low and add eggplants in a single layer. Stir gently to coat with oil. Sprinkle leftover stuffing, if any, over eggplants.

Add 1 cup water, cover and simmer for 15 minutes, or until eggplants are tender. Remove lid and cook a few more minutes, stirring only gently as necessary. Serve hot with rice.