1 medium eggplant cut into small dice
1 cup masoor lentils washed well
1 1/2 tsp turmeric (divided)
2-3 cups water
1 small cinnamon stick (1 inch)
10-12 curry leaves
1-2 small pieces pandan leaves (2 inches long)
2 tsp black mustard seeds
2 tsp cumin seeds
red chili flakes to taste
1 Tbs grated fresh ginger
1 Tbs grated fresh garlic
1 red bell pepper diced
1-3 green chilies chopped
1 large tomato diced
2 tsp curry powder (I used McCormick brand)
1-2 cups of unsweetened coconut milk (1 cup for less gravy, 2 cups if you want more gravy)
Cut eggplant int a small dice and season with a little salt and 1/2 tsp turmeric powder. Allow to sit for 20-30 minutes. In the meantime, wash lentils well. Cook with 2 cups of water (more if needed) with a cinnamon stick and 1 tsp turmeric powder. Cook until water is cooked out and lentils are soft and tender (20-25 minutes). Once lentils are cooked set aside until later.
In a large pan, heat 2Tbs canola oil on medium high heat. Add onions, curry leaves, pandan leaves, mustard seeds, cumin seeds, red chili flakes and saute for 1-2 minutes. Next add 1 ginger and garlic and saute for 10-2 minutes.
Next add red pepper and green chilies. Cook for 1 minute. Then add the eggplant (drain of any water than may have leached out). Season with some salt and saute for 5-7 minutes until eggplant becomes tender and browns.
Then add tomatoes and saute for 2-3 minutes. Next add 2 tsp curry powder and season with salt to taste. Saute for 2 minutes.
Next add unsweetened coconut milk and cooked lentils for earlier. Mix well. Taste for salt and seasoning. Cook for 2-3 minutes. Serve with rice. Enjoy.
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