RECIPES OF INDIA

Ingredients

1 1/2 lb

4 oz

1 large

4 large cloves

4 tbsp

1 tbsp

1 tbsp

1 tbsp

4

1 tbsp

2 tbsp

1 tbsp

1 oz

Eggplants

Tomatoes (peeled)

Onion

Garlic

Vegetable oil

Fenugreek seeds

Fennel seeds

White (or green) mung beans (moong dal)

Fresh (or dried) curry leaves

Chili powder

Ground coriander

Turmeric

Tamarind pulp

Salt

1. Cut the eggplants into small cubes, sprinkle with salt and leave for at least an hour to `purge`
2. Chop the tomatoes, onion, and garlic
3. Heat the oil and add the fenugreek and fennel seeds
4. When they have started to crackle, add the onion garlic, lentils, and curry leaves
5. As soon as the onions start to change color add the ground spices, tomatoes, and tamarind
6. Rinse the eggplant and pat dry
7. Add them to the pan and cook gently until tender, being careful that they do not overcook and lose their shape
8. This dish can be served hot or cold