South Indian Baby Eggplant Curry

South Indian Baby Eggplant Curry:

10 small egg-shaped eggplant
2 tablespoons canola oil
1 tablespoon sambar powder
1 tablespoon chickpea flour
1/8 teaspoon turmeric powder
Dash of asafetida
3 tablespoons unsweetened shredded coconut*
1 teaspoon salt, plus more to taste
1 teaspoon tamarind paste

* I use frozen shredded coconut, which is available at Indian grocery stores.

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Wipe the eggplants clean and cut off the stems. Starting at the rounded end, cut the eggplants lengthwise into quarters, but do not go all the way through to the stem end – leave about ½” – 1” intact.

In a small bowl, mix together the oil, sambar powder, chickpea flour, asafetida, and turmeric. Heat on high power for 1 ½ minutes, stirring halfway through.

Add the coconut to another small bowl and heat on high power for 1 ½ minutes, stirring halfway through. Add the coconut, salt, and tamarind to the bowl containing the spice mixture.

Spread the spice mixture inside each eggplant and then put them into a microwave-safe dish. Partially cover the dish and heat on high power for 5 minutes. Cook on high power for another 2-3 minutes. If they seem to be halfway done, 2 minutes should be enough, otherwise cook them for 3 minutes.

Remove the lid from the dish, gently stir the eggplants, and add more salt and sambar powder if necessary. Return the dish to the microwave, uncovered, for another 3-4 minutes.

Serve with basmati or jasmine rice and yogurt.