ANGLO-INDIAN DOL (DHAL) AND
GREENS CURRY & FRIED BRINJAL (AUBERGINE) SIDE DISH - Some Simple Vegetarian Dishes for Lent. These recipes are featured in my Cookery book VEGETARIAN DELICACIES
1. Recipe for Anglo-Indian Dol and Greens Curry
Serves
6 Preparation Time 1 hour
Ingredients
1
cup Moong Dhal or any other dhal (Tur or Red Lentils)
1
cup of greens chopped finely… spinach or any other greens
2
teaspoons chillie powder
1
teaspoon coriander powder
½ teaspoon turmeric powder
2
tomatoes chopped
1
onion chopped.
Salt
to taste
For
the seasoning: 1 teaspoon mustard, 2 red chilies broken into bits a few curry
leaves and 1 tablespoon oil.
Wash
the dhal and cook it along with the greens, tomato, chillie powder, coriander
powder, turmeric powder and onion with sufficient water in a pressure cooker.
When done open the cooker, add salt and some more water and mash well. In another vessel, heat oil and add the
mustard, broken red chilies, curry leaves
and fry for some time. When the mustard
starts to splutter pour in the cooked dhal.
Serve with steamed rice and a side dish.
2. Recipe for Fried Brinjal (Aubergine) Side dish
Serves
6 Preparation time 45 minutes
Ingredients
1/2 kg Brinjals (any variety)
2 teaspoons chillie powder,
½ teaspoon turmeric
powder,
½ teaspoon cumin powder,
salt to taste,
1 tablespoon flour
3 tablespoons Oil for frying
Cut the Brinjals (Aubergines) into thick slices. Soak in salt water for about 5 minutes. Drain away the water and mix the Brinjal (aubergine) slices with the chillie
powder, cumin powder, turmeric powder, flour and salt. Heat oil in a flat pan till
smoky. Shallow fry the Brinjal slices a few at a time till golden brown.
Serve
as a side dish with rice and any curry or as a snack.
