1 large or 2 small Japanese eggplants (the purple ones), large diced
1 drumstick, large dice
1/2 cup cherry tomato
1/2 yellow onion, sliced
1/2 inch ginger, grated
2 red Fresno chilies, chopped small
2 tsp cumin seeds, toasted
2 tsp fenugreek seed, toasted
2 tsp coriander seeds, ground
1 tsp turmeric, ground
1 tsp amchur (mango) powder
1 large ball of tamarind, soaked in hot water
1/2 bunch cilantro, finely chopped
1 cup cooked mung beans
Salt to taste
Soak the tamarind in hot water for 15 minutes. Break up the tamarind and strain. Reserve the tamarind juice.
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.
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.
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)
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.
Serve hot over the mung beans, with flat bread or crackers.
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/