Indian Lentil Stew with Eggplant
Healthy, because
Even smarter
The aubergine with its bitter substances stimulates digestion and brings the body's water balance in line with its potassium content. As secondary plant substances, terpenes offer the cells protection against premature ageing processes.
Ginger provides the necessary pungency and is a good remedy for stomach cramps and flatulence. The pungent substances and essential oils also stimulate the blood circulation.
The vegan version of this delicious dish from India is quickly prepared: All you have to do is replace the ghee with a pure vegetable margarine.
Ingredients
- Ingredients
- 10 grams
- 2
- 1
large Onion
- 1
green Chile pepper
- 2
small eggplants
- 4 tablespoons
- 1 teaspoon
tan Mustard seeds
- 1 teaspoon
- 1 teaspoon
- 2 tablespoons
- 600 milliliters
- 250 grams
- 300 grams
- 1 tablespoon
- 2 teaspoons
- 2 tablespoons
minced cilantro leaf
Preparation steps
Peel the ginger and grate finely. Peel garlic and onion and finely chop both. Rinse the chile, remove seeds and finely chop as desired. Rinse the eggplants and cut into bite-sized pieces.
Add the ghee in a large hot pot and then the onion. Cook approximately 5 minutes until golden while stirring, then stir in the garlic, ginger and chile. Add the mustard seeds, fenugreek seeds and cumin seeds and cook for another 3-4 minutes. Mix in the eggplant and the tomato paste, cook briefly, then add the broth and simmer gently for about 5 minutes. Rinse the lentils in a colander, add to pot and simmer for another 10-15 minutes, so that the lentils are soft. Meanwhile, rinse the tomatoes.
Take out about 1/3 of the curry, pour in a tall blender and puree. Pour puree back into the pot, add the tomatoes and cook over low heat for another 5 minutes. Season with lime juice, garam masala and salt. Serve garnished with cilantro leaves and as desired serve with flatbread or rice.
