| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/2 Tasse | Split chickpeas or mong dahl |
| 1 Prise | salt |
| 4 | Eggplants, medium |
| 1 Prise | salt |
| 1 Tasse | Coconut, fresh and grated |
| 3 | Green chilies (optional) |
| 1 Teelöffel | Mustard seed |
| 3 | Red chilies (optional) |
| 1 Prise | salt |
| 1 1/2 Tasse | water |
| 1/8 Teelöffel | turmeric |
| 2 Tasse | water |
| 1/8 Teelöffel | turmeric |
| 1/2 Teelöffel | Cumin seed |
| 2 Esslöffel | vegetable oil |
| 3 | bay leaves |
| 1 Esslöffel | lemon juice |
| 2 Esslöffel | Coriander leaves freshly chopped |
|
Boil chickpeasd or moong dahl in 1 1/2 cups water with a pinch of salt and 1/8 ts turmeric until done. Then mash them well.
Slice the eggplants lengthwise. Boil them in a large saucepan filled with 2 cups water, a pinch of salt and 1/8 ts turmeric. When eggplants are tender, add mashed chickpeas/moong dahl.
Grind the coconut, cumin seed and green chilies together.
Heat 1 tb of the vegetable oil in a skillet and add mustard seed, bay leaves and red chilies. When mustard seeds stop cracking, add this mixture to the eggplants. Add lemon juice. Stir a few times. Add salt to taste and sprinkle with coriander leaves.
|
|
Anmerkungen zum Rezept:
|
