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Eggplant Stew with Coconut Recipe

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This recipe for Eggplant Stew with Coconut is from Good Recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. hulled pigeon peas (toovar dal) or yellow split peas (chana dal)
6 1/2 c. water
1/2 t. turmeric
2 T. sesame oil
1 c. coconut
1 T. coriander seed
2-3 dried red thai, serrano or cayenne chiles
1 T. tamarind concentrated paste
2 T. jaggery
1 t. tangy sambhar power
1 t. black mustard seed
1/2 t. asafetida
1 1/2 pounds of eggplant (like one medium sized)
1 medium tomato, chopped
12 karhi leaves
1 t. salt
2 T. cilantro
Directions:
Directions:
First add pigeon peas with turmeric and 6 cups of water in a pressure cooker. After boiling put into the sink and leave until cool.

Brown coriander, coconut and chile (at the end), then make a paste with 1/2 cups water. Add this paste, tamarind and jaggery to peas.

Saute eggplant with mustard seed, then add tomatoes, karhi leaves, salt and cilantro. Add to the peas.
Personal Notes:
Personal Notes:
Betty Crocker's Indian p. 192

 

 

 

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