Curried Eggplant with Hot and Spicy Lentil Nuggets

Serves: 4
Total Calories: 199


1 clove fresh garlic (large), peeled
4 to 6 quarter-size slcies peeled fresh ginger
1 small onion, coarsely shopped
2 large tomatoes, coarsely chopped
1/2 cup coarsely chopped fresh cilantro, including soft stems
1/4 cup vegetable oil
1 large lentil nugget, broken coarsely into 1-inch pieces
1 tablespoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 teaspoon Garam Masala + 1/4 teaspoon for garnish
1/2 teaspoon salt, or to taste
2 to 3 medium russet potatoes, peeled and cut into 1-inch pieces
2 small oval eggplant (about 1/2 pound each), cut into 1 1/2-inch
2 cups water
1/4 cup minced fresh cilantro leaves


1. In a food processor, process together the garlic, ginger, and onion to make a paste. Transfer to a bowl and process the tomatoes and cilantro until smooth.

2. Heat the oil in a small nonstick wok or saucepan over medium-high heat and fry the lentil nugget, turning the ices until browned, about 30 seconds. With a slotted spoon, transfer the nugget pieces to a dish, leaving as much oil in the pan as possible.

3. Add the garlic-ginger-onion- paste to the pan and cook, stirring over medium heat until well browned, 12 to 15 minutes. (Dot cook quickly over high heat-the onions will burn and will not develop a rich flavor.)

4. Transfer the cooked paste to a pressure cooker, add the pureed tomatoes and cilantro, and cook, simmering, over medium-high heat until all the juices evaporate, 3 to 5 minutes. Mix in all the spices and salt, then add the potatoes, eggplants, fried nuggets, and water. Secure the lid and cook over high heat until the pressure regulator indicates high pressure, then cook about 30 seconds more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes.

5. Carefully open the lid and check to see if the potatoes and nugget pieces are soft and the sauce is thick if not, cover and boil until soft, about 10 minutes. (For a saucier dish, add more water and bring to a boil over high heat.) Transfer to a serving dish, mix in the minced cilantro leaves and garam masala and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 199
Calories from Fat: 120

This Curried Eggplant with Hot and Spicy Lentil Nuggets recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.

More Recipes from the 1000 Indian Recipes Cookbook:
* Vegetarian Curries
Anaheim Peppers in Spicy Tamarind Sauce
Bitter Melon Curry
Butter-Cream Sauce with Fresh Tomatoes
Buttermilk and Cucumber Creamy Curry
Chickpea Pancakes in Curry Sauce
Classic Spicy Curry Sauce
Crispy Fried Okra in Yogurt Sauce
Curried Almond and Poppy Seed Potatoes
Curried Baby White Turnips with Turnip Greens
Curried Eggplant with Hot and Spicy Lentil Nuggets
Curried Fresh Peas or Corn and Potatoes
Curried Jackfruit
Curried Soybean Nuggets
Diced Potato Curry with Pickling Spices
Eggplant Curry with Sambar Powder
Fenugreek Yogurt Curry with Fritters
Green Mango Curry
Haridwar Potato Curry
Hot and Tangy Goan Mixed Vegetables
Hyderabadi Tomatoes in Spicy Tamarind Sauce
Hyderbadi Spicy Eggplants with Roasted Peanut and Sesame Sauce
Kerala Cucumber Curry
Kerala Mixed Vegetable Curry
Lotus Root Balls in Classic Curry Sauce
Mango Curry with Split Pigeon Peas
Minty Green Curry Sauce
Minty Pot-Roasted Potato Curry
Mixed Vegetables in Tomato-Cream Sauce
Mushrooms in Almond and Poppy Seed Sauce
Mustard Greens with Cauliflower Florets
Nani Mama's Yogurt Curry with Onion Fritter
Onion Wedges in Curry Sauce
Peach Halves in Savory Ginger-Peach Sauce
Pot-Roasted Fried Whole Potatoes in Yogurt Curry
Punjabi Chickpea Drops Curry
Punjabi Chickpea Flour Bits in Curry Sauce
Punjabi Mustard Greens
Quick Potatoes and Peas Curry with Tomato Sauce
Quick Punjabi Yogurt Curry
Rajasthani Chickpea Flour Bits in Yogurt Sauce
Rajasthani Potato Curry
Simple Turnip Curry
Sindhi Mixed Vegetables with Split Pigeon Peas
Sindhi Tamarind Curry with Vegetables
Soupy Gujarati Curry
South Indian Pumpkin Curry with Split Pigeon Peas
South Indian Yogurt Curry
South Indian Yogurt and Coconut Milk Curry with Vegetables
Soybean Nugget Curry with Red Bell Peppers
Spicy Curried Chickpea Drops
Spicy Lentil Nugget Curry with Potatoes
Spicy Okra Curry
Spicy Puréed Spinach Greens
Spicy Yogurt Curry with Spinach Ribbons
Spinach Balls in Green Curry
Spinach, Fenugreek Greens, and Broccoli
Stuffed Bell Peppers in Tomato-Cream Sauce
Stuffed Potato Balls in Tomato and Coconut Chutney Curry
Watermelon Whites in Tomato and Onion Sauce
Whole Cauliflower in Traditional Curry Sauce
Yogurt and Potato Curry
Yogurt-Cream Sauce with Nuts
Zucchini Balls in Creamy Tomato Sauce

"I must say this is the best recipe software I have ever owned."

"Your DVO cookbook software saves me time and money!"
-Mary Ann

"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"

"Your software is the best recipe organizer and menu planner out there!"

"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"

"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!

My favorite is the Cook'n Recipe App.