After a short hiatus, we are back with even more interesting and fun recipes, videos, and books to share. I hope you enjoy this blog as much as we enjoy making it.

While experimenting with cooking Indian food, I came up with this interesting and fun dish. It features eggplant, drumstick, and mung beans.

It certainly has the flavors of South India and uses many of the ingredients, but is in no way authentic. It is, however, very creative.

 

Eggplant & Mungbean with Vegetables
An Indian-inspired recipe featuring eggplant, drumstick (an Asian vegetable), and mung beans.
Write a review
Print
Ingredients
  1. 2 tbsp sunflower oil or olive oil
  2. 1 white sweet potato, large dice
  3. 1 large or 2 small Japanese eggplants (the purple ones), large diced
  4. 1 drumstick, large dice
  5. 1/2 cup cherry tomato
  6. 1/2 yellow onion, sliced
  7. 1/2 inch ginger, grated
  8. 2 red Fresno chilies, chopped small
  9. 2 tsp cumin seeds, toasted
  10. 2 tsp fenugreek seed, toasted
  11. 2 tsp coriander seeds, ground
  12. 1 tsp turmeric, ground
  13. 1 tsp amchur (mango) powder
  14. 1 large ball of tamarind, soaked in hot water
  15. 1/2 bunch cilantro, finely chopped
  16. 1 cup cooked mung beans
  17. Salt to taste
Instructions
  1. Soak the tamarind in hot water for 15 minutes. Break up the tamarind and strain. Reserve the tamarind juice.
  2. Heat a large heavy bottomed sauce pan. Add the oil. Add onions and ginger. Saute until onions become soft. Add sweet potatoes, saute for another minute or two. Then add eggplant, drumstick, and chilies. Cook until the vegetables become tender.
  3. In another sauce pan, place mung beans and 3 cups water. Cover and bring to a boil. Turn the heat down to simmer. Cook until mung beans are well done.
  4. While vegetables and beans are cooking, toast each of the spices separately. Place in a skillet on low and toast for 3-4 minutes until seeds release their aroma. (to save time roast the seeds before cooking)
  5. Add the turmeric, cumin, fenugreek, coriander, amchur powder, and tamarind juice to the vegetables. Cook another 5 to 7 minutes, or until the spices are incorporated.
  6. Serve hot over the mung beans, with flat bread or crackers.
Notes
  1. I added the heirloom cherry tomatoes to this recipe because I needed to use them up. You can use roma tomatoes, or regular cherry tomatoes.
Things Vegans Cook http://www.thingsveganscook.com/