Aubergine Rice With Creamy Coconut And Yoghurt Stew And Lentil And Carrot Salad

Ingredients

Ingredients For the creamy coconut and yoghurt stew
  • 3 tsp channa dal

  • 1 tsp basmati rice

  • 1 tsp mustard seeds

  • 10 okra, cut into thirds

  • ½ tsp ground turmeric

  • pinch asafoetida

  • salt, to taste

  • 250ml/9fl oz water

  • 3-4 green chillies

  • 2 tsp ground cumin

  • 4 tbsp freshly grated coconut

  • pinch ground fenugreek (methi)

  • 300g/10½oz plain full-fat yoghurt

  • 4 curry leaves

For the spice powder
  • 3 tsp coriander seeds

  • 3 tsp channa dal

  • 6 red chillies

  • 2 tsp poppy seeds

  • 2 cloves

  • ½ cardamom pod

  • 8 whole peppercorns

  • 3 tsp desiccated coconut

For the aubergine rice
  • 225ml/8fl oz basmati rice

  • ½ tsp ground turmeric

  • 2 tbsp vegetable oil

  • 2 onions, peeled, cut into cubes

  • 1 large aubergine, trimmed, cut into cubes

  • salt, to taste

  • 7-8 fresh mint leaves, chopped

  • 2 tbsp lemon juice

  • 2 tbsp dry-roasted cashew nuts

For the seasoning
  • 1 tbsp vegetable oil

  • 1 tbsp mustard seeds

  • 1 tbsp channa dal

  • 1 tbsp urad dal

For the carrot and lentil salad
  • 60ml/2½fl oz green gram dal (or channa dal)

  • 150g/5oz carrots, peeled, finely diced

  • 2 medium-sized tomatoes, seeds removed, finely chopped

  • 2 tbsp lemon juice

  • ½ tsp grated root ginger skin

  • 1 tbsp finely chopped fresh coriander

  • 2 tbsp freshly grated coconut

To serve
  • 1 tsp chilli powder

  • 1 tsp salt

  • 1 mango, skin and stone removed, cut into long, thin wedges

Description

This Is A Vegetarian Feast That's Bursting With Flavour: A Creamy Curry, Hearty Salad, And Spiced Rice All In One.

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