Eggplant And Peppers With Roasted Chili
|Vegetable oil||1 Tablespoon|
|Yellow split peas||1 Tablespoon|
|Coriander seeds||1 Teaspoon|
|Dried red chiles||3|
|Eggplant||1⁄2 Pound, cut into matchstick size strips (1 Small Size)|
|Red bell pepper||1 Medium, seeded and cut into matchstick size strips|
|Warm water||1⁄2 Cup (8 tbs)|
|Finely chopped fresh cilantro||2 Tablespoon|
|Lime||1 , juiced|
1. Heat a wok or large nonstick skillet over medium-high heat. Swirl in the oil, then add the peas, coriander, and chiles. Stir-fry until the peas turn golden brown, the coriander seeds darken, and the chiles slightly blacken, about 1 minute. Remove the pea mixture with a slotted spoon and transfer to a heatproof plate; cool. Then grind in a spice grinder or with a mortar and pestle, until the mixture is finely ground.
2. Add the eggplant and bell pepper to the same wok or skillet and stir-fry until the eggplant is partially tender, 2-4 minutes. Stir in the water, cover, and steam, stirring occasionally, until the eggplant is fork-tender, about 2 minutes.
3. Transfer the eggplant mixture to a serving bowl and stir in the ground spice blend, the cilantro, lime juice, and salt. Serve warm or at room temperature, with a heaping tablespoon over each water cracker.