Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Split peas, soaked 1 pn Black mustard seeds
4 c Water 1/4 lb Green beans, chopped
1 1/2 ts Salt 1 ea Green bell pepper, chopped
1/4 ts Turmeric 6 sm White onions, peeled
2 tb Oil 6 sm Radishes, hlaved
1 ea Eggplant, cubed 2 ea Green chiles
1 pn Salt 1 ea Bay leaf
2 tb Tamarind, dried -=OR=- 1 1/4 ts Sambhar spice
1/2 c Lemon juice 1/4 c Cilantro, chopped
1 c Boiling water 1 lg Tomato, seeded chopped
1/4 c Oil 1/4 c Coconut, fresh, chopped
1 pn Fenugreek seeds

Combine split peas with water, turmeric salt. Boil for about an
hour or until tender. Remove from heat.

Place eggplant cubes into a bowl sprinkle with salt. Toss set
aside for 40 minutes. Place tamarind in another bowl add boiling
water. Set aside for 15 minutes. Strain the tamarind through a sieve
set over a bowl squeeze out the liquid: discard the pulp. (Or use
lemon juice).

Drain eggplant on paper towels. Heat oil in a large skillet over
moderate heat. Fry fenugreek black mustard seeds until the mustard
starts to pop crack open. Add beans, pepper, onions, radishes,
chiles bay leaf cook for a couple of minutes. Add eggplant
continue to cook stir for 5 minutes. Stir in the sambhar spice,
cilantro, tomato coconut cook for another 2 minutes, stirring
gently. Cover cook until the vegetables are cooked through. Mix in
the reserved tamarind liquid or lemon juice the boiled split peas.
Stir to blend well simmer uncovered for 10 minutes. Serve with rice.

Pranati Sen Gupta, "The Art of Indian Cuisine"
* CROSSPOSTED Submitted By INTERCOOK On 10-13-95

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