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Aubergine Tomato and Red Lentil Curry

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Ingredients
  Olive oil 3 Tablespoon
  Aubergine 1 Large, cut into 8 pieces
  Red onion 1 , chopped
  Garlic 2 Clove (10 gm), chopped
  Finely chopped fresh ginger 1 Tablespoon
  Tomatoes on the vine 250 Gram (Cherry)
  Curry leaves 8
  Ground cumin 1 Teaspoon
  Chili powder 1⁄4 Teaspoon
  Tomato puree 1 Tablespoon
  Red split lentils 140 Gram
  Coriander 1 Cup (16 tbs), roughly chopped (1 Handful)
Directions

GETTING DONE
1) Arrange all the ingredients and utensils to be used.

MAKING
2) Set a frying pan over high heat and add 2 tbsp of oil in it.
3) When oil starts smoking, add aubergine and cook for approximately 5 minutes.
4) Keep turning the aubergine pieces to cook them evenly. 5) At first, aubergines light absorb all the oil, but as soon as they gets cooked and golden brown they will leave the oil. 6) At this point, remove the aubergines from the heat and keep aside. 7) In the pan, add th rest of the oil along with onion, ginger-garlic.
8) Cook everything for 5 minutes.
9) Add the cherry tomatoes and cook them until soften.
10) Remove them from the pan before they break completely.
11) Set them aside with aubergines.
12) Again heat the pan and add curry leaves with cumin.
13) As the curry leaves atart popping, add chili powder, tomato puree along with lentils and 600ml of water.
14) Simmer and cook the lentils for 15-20 minutes until lentils become soft.

FINALIZING
15) Stir in the lentils, aubergines and cherry tomatoes. 16) Cook the curry for few minutes.

SERVING
17) Garnish the hot curry with corriander and serve on top of the cooked basmati rice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Stir Fried
Dish: 
Dry Curry
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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Aubergine Tomato And Red Lentil Curry Recipe