Stuffed Eggplant Poriyal

It was once that eggplant become some thing I not often taken into consideration cooking with, but now that I have commenced, there may be no stopping me. Even my own family contributors who concept of eggplant as gentle and bland are willing to strive my creations. Since I began gambling around extra, I actually have pretty a great deal stuck with broiling or baking this flexible vegetable, but this time I desired something spicy and went in advance with stuffing small eggplants with a highly spiced dry paste of coconut, cashews and lentils and simmering them in a tangy and fragrant tempering sauce. Certainly the maximum eye-catching way I even have organized and loved eggplant but, and it's miles just best for dinner served with a steaming warm mattress of buttered rice.

I adapted this recipe from one of my very favorite vegetarian cookbooks, Dakshin by Chandra Padmanabhan. If I could retain only a few of the books from my extensive collection, surely this would be one of them. Though I have cooked from this book on many occasions, each time I pick it up and glance through the beautiful illustrations, I am tempted again and again to keep exploring the authentic south Indian delights offered up. If you want to know about sambars, rasams, poriyals and kootus, beautiful rice dishes, aromatic spice blends that are an essential element of Indian cooking and just don't me started on the snack and appetizer section, this is the book you surely must have. The desserts and sweets are also too tempting, even for this savory girl.

More eggplant recipes you are positive to enjoy from Lisa's Vegetarian Kitchen:

Baked Gingered Chickpea Stew with Eggplant and Spinach

Eggplant Quinoa Bites with Pesto

Eggplant and Tomato Caponata