Aubergine rice with creamy coconut and yoghurt stew and lentil and carrot salad(Veg)
This is a vegetarian feast that's bursting with flavour: a creamy curry, hearty salad, and spiced rice all in one.
Ingredients
- For the creamy coconut and yoghurt stew
-
3 tsp channa dal
1 tsp basmati rice
1 tsp mustard seeds
10 okra, cut into thirds
½ tsp ground turmeric
pinch asafoetida
salt, to taste
250ml/9fl oz water
3-4 green chillies
2 tsp ground cumin
4 tbsp freshly grated coconut
pinch ground fenugreek (methi)
300g/10½oz plain full-fat yoghurt
4 curry leaves
- For the spice powder
-
3 tsp coriander seeds
3 tsp channa dal
6 red chillies
2 tsp poppy seeds
2 cloves
½ cardamom pod
8 whole peppercorns
3 tsp desiccated coconut
- For the aubergine rice
-
225ml/8fl oz basmati rice
½ tsp ground turmeric
2 tbsp vegetable oil
2 onions, peeled, cut into cubes
1 large aubergine, trimmed, cut into cubes
salt, to taste
7-8 fresh mint leaves, chopped
2 tbsp lemon juice
2 tbsp dry-roasted cashew nuts
- For the seasoning
-
1 tbsp vegetable oil
1 tbsp mustard seeds
1 tbsp channa dal
1 tbsp urad dal
- For the carrot and lentil salad
-
60ml/2½fl oz green gram dal (or channa dal)
150g/5oz carrots, peeled, finely diced
2 medium-sized tomatoes, seeds removed, finely chopped
2 tbsp lemon juice
½ tsp grated root ginger skin
1 tbsp finely chopped fresh coriander
2 tbsp freshly grated coconut
- To serve
-
1 tsp chilli powder
1 tsp salt
1 mango, skin and stone removed, cut into long, thin wedges
Preparation method
-
For the creamy coconut and yoghurt stew, soak the channa dal and rice in warm water for 3-4 minutes.
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Dry fry the mustard seeds in a deep-sided frying pan until they pop (Caution: keep well away from the pan while the seeds pop in case they go in your eyes).
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Add the okra, turmeric, asafoetida, and salt (to taste) and fry over a low heat until the okra has softened.
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Add the water, stir well, bring to a simmer and continue to cook for 4-5 minutes.
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Grind the soaked dal and rice with the green chillies, cumin and coconut to a smooth paste in a pestle and mortar, then add to the pan with the okra. Add the ground fenugreek and continue to cook, stirring continuously, for 2-3 minutes.
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Remove the pan from the heat and allow to cool for 2-3 minutes. Whisk the yoghurt into the stew until well combined, then stir in the curry leaves. Set aside and keep warm.
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For the spice powder, dry fry all of the spice powder ingredients in a frying pan until fragrant and grind to a powder using a pestle and mortar.
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For the aubergine rice, cook the rice according to packet instructions, adding the ground turmeric to the boiling water.
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Heat the oil in a casserole over a medium heat, add the onions and fry until light golden-brown and softened.
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Add the aubergine pieces and spice powder, stir well and season with salt. Continue to cook for 3-4 minutes, or until the aubergine has softened.
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When the rice is cooked, check that all the water has evaporated (drain the rice if not), then add the rice to the fried vegetables and continue to cook over a low heat for a further 2-3 minutes.
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Add the mint leaves and stir well. Cover the casserole for a few minutes and continue cooking over a low heat for a further minute.
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Remove the pan from the heat and stir in the lemon juice.
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Meanwhile, for the seasoning, heat the oil in a frying pan over a medium heat. Add the mustard seeds and cook until they splutter and pop (be careful to keep your eyes well away from the pan).
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Add the channa and urad dal and fry until golden-brown. Transfer the mixture to a pestle and mortar and grind to a powder.
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Transfer the aubergine rice to a serving bowl and sprinkle over the roasted cashew nuts and the seasoning.
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For the carrot and lentil salad, soak the green gram dal in hot water for a few minutes. Once soaked, microwave on high for 3-4 minutes, then drain well.
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Mix all of the carrot and lentil salad ingredients, including the drained dal, together in a bowl.
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To serve, sprinkle the chilli powder and salt onto a plate and mix well. Dip each mango wedge into the salt and chilli powder mixture.
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Serve each dish in a large bowl so that people can help themselves. Garnish the carrot and lentil salad with the spiced mango wedges.
