Tamil Nadu Vegetables Recipes

Ingredients :

115 g

1/2 teaspoon

1

55 ml

25 g

1 teaspoon

1/2 teaspoon

2

1

115 g

85 g

150 ml

red split lentils

turmeric

small aubergine

vegetable oil

desiccated coconut

cumin seeds

mustard seeds

dried red chilies, crushed

red pepper, seeded and sliced

courgettes, thickly sliced

green beans, cut into 2 cm pieces

vegetable stock

salt

red pepper strips, to garnish

1. Wash lentils and put into a large saucepan with turmeric and 550 ml water.

2. Bring to the boil, then reduce heat and simmer, covered for 15-20 minutes, until lentils are soft.

3. Meanwhile, cut aubergine into 1 cm dice.

4. Heat oil in a large shallow pan, add coconut, cumin, mustard seeds and chilies.

5. Fry for 1 minute, then add aubergine, red pepper, courgettes, green beans, stock and salt.

6. Bring to the boil, then simmer, covered, for 10-15 minutes, until vegetables are just tender.

7. Stir in lentils and any cooking liquid and cook for a further 5 minutes.

8. Serve hot, garnished with red pepper strips.

Serves 4

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