Brinjal Curry (Indian Eggplant)

Ingredients

• 20 egg or –22 small, round, shaped eggplant a little larger than a golf ball, 3 to 3 1/2 lbs, like Indian eggplant, Thai Eggplant, F…
• 3 tablespoons coconut oil or ghee
• 4 tablespoons lentil dahl, split lentils– red, yellow or orange or use ural dahl, split white lentil dahl, or yellow mung dahl, spli…
• 5 red chilies dried whole, like Indian Curd Chilies or Chile de Arbol
• 4 tablespoons Garam Masala
• 2 tablespoons coriander seeds
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground black pepper
• 4 garlic cloves
• 3 inches ginger sliced thin
• 1 cup grated coconut fresh, easy to find in the frozen section at the Asian market
• 2 teaspoons salt
• 1/2 cup water
• 4 tablespoons tamarind paste
• 2 tablespoons brown sugar
• 2 cups water or veggie broth
• 2 tablespoons ghee or coconut oil
• 1 tablespoon mustard seeds
• 1/2 teaspoon asafoetida hing powder
• 1/4 cup curry leaves fresh, or use frozen
• 1 large onion thinly sliced
• 1 cup tomato diced

Nutrition

• Calories : 380 calories
• Carbohydrate : 16 grams
• Cholesterol : 530 milligrams
• Fat : 28 grams
• Fiber : 6 grams
• Protein : 20 grams
• SaturatedFat : 14 grams
• Sodium : 780 milligrams
• Sugar : 7 grams