Lentil Fritters in Eggplant, Sweet Potato Coconut Stew - Inspired Bengali Chapor Ghonto
Saturday, April 6, 2019
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Lentil Fritters in Eggplant, Sweet Potato Coconut Stew - Bengali Inspired Chapor Ghonto. Indian Veggie Stew with Moong Dal patties. Vegan Gluten-free Indian Recipe.
Ingredients
∙ Serves 4
Produce
1 Bay leaf
1 Carrot (chopped or other veggies), large
1/4 cup Corn
1 Eggplant, medium
1/2 inch Ginger
1/2 Green chile optional
Baking & Spices
1 Cayenne or black pepper
1 Red chile or use pepper flakes, dried
1 tsp Salt
3/4 tsp Turmeric
Oils & Vinegars
1/2 tsp Oil
Nuts & Seeds
2 tbsp Coconut
1 Coconut
Liquids
3/4 cup Water
Other
1 cup Moong dal (petite (oval yellow lentils) or red lentils (masoor dal))
1 tsp Or more paach phoron (or use 1/4 tsp each of fennel seeds, cumin seeds, mustard seeds, nigella seeds and 1/8 tsp fenugreek seeds)
1 Small sweet potato (cubed small or 1 cup (i used frozen sweet potato medly with purple, orange and yellow))
Ingredients
∙ Serves 4
Produce
1 Bay leaf
1 Carrot (chopped or other veggies), large
1/4 cup Corn
1 Eggplant, medium
1/2 inch Ginger
1/2 Green chile optional
Baking & Spices
1 Cayenne or black pepper
1 Red chile or use pepper flakes, dried
1 tsp Salt
3/4 tsp Turmeric
Oils & Vinegars
1/2 tsp Oil
Nuts & Seeds
2 tbsp Coconut
1 Coconut
Liquids
3/4 cup Water
Other
1 cup Moong dal (petite (oval yellow lentils) or red lentils (masoor dal))
1 tsp Or more paach phoron (or use 1/4 tsp each of fennel seeds, cumin seeds, mustard seeds, nigella seeds and 1/8 tsp fenugreek seeds)
1 Small sweet potato (cubed small or 1 cup (i used frozen sweet potato medly with purple, orange and yellow))