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The Vegetarian Curry Bible
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To make the dumplings, mix the flour with salt, turmeric, chili powder,
asafoetida, little oil and make a stiff dough with water. Knead well and
roll out into 10 cms discs.
Cut the discs into diamonds or squares with a knife and drop them into
the boiling dahl mixture.
After all the dumplings are immersed, boil the dahl for a further 15
minutes on a low heat.
Garnish with coriander leaves and serve hot.
Eggplant & Bengal Gram Curry
by daawat.com
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Ingredients:
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250g eggplants, cut into 1" long pieces
green chilies
Serves: 6
Preparation time: 30 minutes
100g Bengal gram
50g onions, chopped
sprigs curry leaves
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp coriander seeds
A small piece of ginger
A pinch of turmeric
Salt to taste
50g oil
15g black gram
red chilies
Method:
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Wash the Bengal gram and soak in water for few hours. Add coriander
seeds, green chilies, ginger, cumin seeds, onions, salt to the Bengal
gram and blend to a fine paste.
Heat oil in a wide pan and fry mustard seeds, red chilies, Black gram,
curry leaves for a while. Also add eggplant pieces and cook by
covering with a lid.
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When the eggplants are half cooked, add the Bengal gram paste and
mix well. Cook for another 10 minutes.
When the eggplants are cooked well and the Bengal gram paste gets
separated, remove from heat and serve with hot rice.
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