Stuffed Baby Eggplant with Coconut and Roasted Legumes from 660 Curries by Raghavan Iyer

Name: Stuffed Baby Eggplant with Coconut and Roasted Legumes from 660 Curries by Raghavan Iyer
Ingredients: 1 teaspoon black or yellow mustard seeds; 4 dried red Thai or cayenne chiles, stems removed; 1 cup shredded fresh coconut; or ½ cup shredded dried unsweetened coconut, reconstituted (see Note); 1½ teaspoons coarse kosher or sea salt; 12 small eggplants (1½ pounds total; see Tip); 1 tablespoon coriander seeds; 2 tablespoons raw cashew nuts; 2 tablespoons yellow split peas (chana dal), picked over for stones; 2 tablespoons skinned split black lentils (cream-colored in this form, urad dal), picked over for stones; 5 tablespoons canola oil; 10 to 12 medium-size to large fresh curry leaves

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Cooks in every region of India stuff baby eggplants—the fillings range from minced meat to mashed vegetables. The Tamils in southern India fill their baby purpl

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Ingredients

1 teaspoon black or yellow mustard seeds
4 dried red Thai or cayenne chiles, stems removed
1 cup shredded fresh coconut; or ½ cup shredded dried unsweetened coconut, reconstituted (see Note)
1½ teaspoons coarse kosher or sea salt
12 small eggplants (1½ pounds total; see Tip)
1 tablespoon coriander seeds
2 tablespoons raw cashew nuts
2 tablespoons yellow split peas (chana dal), picked over for stones
2 tablespoons skinned split black lentils (cream-colored in this form, urad dal), picked over for stones
5 tablespoons canola oil
10 to 12 medium-size to large fresh curry leaves