Egg Plant Curry with Lentils and More
Ingredients:
Thai Egg Plant (Small Brinjal or Aubergines) - 2 Lb / 1 Kg
Toor Dal (Split Pigeon Peas) - 1 Oz / 30g
Urad Dal (Dehusked and Split Black Gram Lentils) - 1 Oz /30 g
Moong Dal (Dehusked and Split Mung Beans) - 1 Oz / 30g
Chana Dal (Split Chick Peas) - 1 Oz / 30g
Sesame Seeds - 1 Oz / 30 g
Peanuts - 1 Oz / 30g
Garlic - 5-6 cloves (Smash or cut into small pieces)
Ginger - 1 Oz / 30 g (Cut into small pieces)
Green Chillies (small) - 4
Curry Leaf (Optional) - 5-6 leaves
Turmeric (Optional) - 1/2 Tea spoon
Black Pepper (Optional) - 1/2 Table Spoon
Coriander/Cilantro Seed Power (Optional) - 1/2 Table Spoon
Cummin Power (Optional) - 1/2 Table spoon
Salt (for taste, start with 1 tea spoon, increase if you need more)
Tamarind Paste / Concentrate - 1 Table Spoon (Brand Used : Tamicon)
Onion - 1 large
Oil - enough
Pan with lid (Thick bottom ones are better)
Fresh Water at room temperature - 1 Cup
Coriander / Cilantro Leaves (Optional) - 1 bunch
Note: None of the ingredients need to be exact. Depending on what is available, you may change the measurements , drop ingredients. Taste will vary a little. Dont mess with salt though. (:p
Step 1 : Heat a pan and fry each of Toor dal, chana dal, urad dal, mung dal , sesame seeds and peanuts separately in very little oil. (Each should be done separately. If you mix, some will burn before others are done). Each are these are done when they turn a little red in color.
See below 1. Peanuts, 2. Urad dal 3. Mung Dal 4. Chana dal .5 Mung dal, 6. Sesame seeds
Step 2. Fry Cut Ginger, Garlic, Chilies, Curry leaves in Oil till tender. Add black pepper and turmeric and mix for a 10 seconds. Take it off the stove. Mix with lentils
Step 3: Mix Coriander power and Cummin power to the mix. and let it cool down.
Step 4: Blend the cooled mix. Doesn't need to be fine.
Step 5: Cut the Egg Plants in to Quarters or Eighths.
Cut Onions into small pieces. No need to show your finesse here. Cut however you like.
Step 6: Set Stove on medium heat. Bring a pan to heat (350F), add oil (4 - 5 tbsp). Fry Onions to tender, then add Egg plant. Cook both for about 5 minutes occasionally mixing. Don't let them burn.
Step 7: Add the blended mix of lentils. And mix well. Add Tamarind Concentrate. (This add acidity. If you are skipping. Tamarind, it will not taste any bad, just a little different. No worries) Add Salt to taste. I would say start with a 2 tsp of salt to start, if that is not enough, you can add more later. You know your taste, add accordingly. Mix well. Cook for 5 minutes mixing occasionally.
Step 8: Lower the heat. Add a cup of water. Mix. Put the Lid on. And let that cook for another 5 minutes. Keep an eye on it. Don't let it burn. (Mix if you need to) Let it cook for 5-10 minutes till water is absorbed.
Step 9: Once you don't see any water, check to see if the egg plant (aubergine) is cooked. Tip: If you press the spoon into it, the piece will break easily.
Cooking is done. Switch the stove off. Cut Coriander/Cilantro leaves into small pieces and mix them into the curry.
Let the curry sit with the lid on for another 5-10 minutes to cool down. Enjoy with Rice, Roti, Naan or eat it as it is.
