Lovely filling Indian comfort food
Start by cutting the Aubergine into large chunks (3cm cubes). Toss with a bit of oil and salt and start frying on medium high heat, tossing occasionally. If too much, divide into two batches.
In the meantime, dice the onion (medium fine). Sauté until glassy. Add lentils, tomato, another canful of water and turmeric and bring to a boil. Simmer with lid closed until lentils are almost done (for about 20 min).
When lentils are nearly done, combine aubergine with spices and garlic in your pan, and fry for 1-2minutes. Then add to tomato sauce (or the other way around). Add some water if needed, but it should thicken quite a bit, and let simmer for another 15ish minutes. This is a good time to cook rice if wanted.
Before serving, fold in the spinach leaves and garam masala. Give it a minute to wilt down. Sprinkle with coriander, and serve with whatever side desired (raita, joghurt, naan, pickles, etc).
Ingredients
Directions
Start by cutting the Aubergine into large chunks (3cm cubes). Toss with a bit of oil and salt and start frying on medium high heat, tossing occasionally. If too much, divide into two batches.
In the meantime, dice the onion (medium fine). Sauté until glassy. Add lentils, tomato, another canful of water and turmeric and bring to a boil. Simmer with lid closed until lentils are almost done (for about 20 min).
When lentils are nearly done, combine aubergine with spices and garlic in your pan, and fry for 1-2minutes. Then add to tomato sauce (or the other way around). Add some water if needed, but it should thicken quite a bit, and let simmer for another 15ish minutes. This is a good time to cook rice if wanted.
Before serving, fold in the spinach leaves and garam masala. Give it a minute to wilt down. Sprinkle with coriander, and serve with whatever side desired (raita, joghurt, naan, pickles, etc).