Total Calories: 35
1. Flame-char or roast the eggplants, then peel and mash, as per INFORMATION AND SPECIAL TECHNIQUES: __Roasting and Grilling Vegetables, Eggplant. Place in a serving bowl and mix in the cilantro, green chili peppers, salt and lime juice.
2. Heat the oil in a small nonstick saucepan over medium-high heat and cook the dal, stirring, about 30 seconds. Add the mustard seeds, asafoetida, and curry leaves they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides.
3. Transfer to the eggplant and swirl lightly to mix, with some of the seasonings visible as a garnish, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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