ANGLO-INDIAN DOL (DHAL) AND GREENS CURRY WITH FRIED BRINJAL (AUBERGINE) SIDE DISH

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.