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🍅🍆🥦🥕🥑🍅Vegetarian Recipes: Roasted Eggplant With Chikpeas Spicy Lentil Veg_Rrecipe| What And How to Make Eggplant And Lentil Vegetable Dish?

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Monday, April 18, 2022

Roasted Eggplant With Chikpeas Spicy Lentil Veg_Rrecipe| What And How to Make Eggplant And Lentil Vegetable Dish?

vegetarian recipes|allvegrecipe|
Roasted-Eggplant-Lentile-Veg-Recipe.
Roasted-Eggplant-Lentile-Veg-Recipe.

CONTENT


    The eggplant and Chickpea Vegetable dish tastes lovely. After adding pepper and lemon, this dish becomes terrific. However, the cooking process is a bit lengthy but tastes more delicious than usual vegetables when it gets ready.



    Primary Process-

    Materials-

    • Lentil of Chickpeas-Two cups.

    Process-

    1. Wash the chickpeas lentil 2-3 times with water and keep them in a sieve to drain the water completely.

    Roasting the dry spices:

    Materials-

    • Cumin seeds-One Tbsp.
    • Fennel-Two tbsp.
    • Mustard seeds-One Tbsp.
    • Black pepper-1/2 tsp.
    • Red dry chili-One.

    Process-

    1. Heat the kadhai on medium flame, add cumin seeds for roasting and when they crackle, add some black pepper, one dry red chili, fennel, and mustard seeds and roast them well; take out in a bowl. Let it cool down. When the roasted spices cool down properly, grind them coarsely, without adding water, with the grinder.

    Making the gravy:

    Materials-

    • Chopped Green Chilies-One Tbsp.
    • Four to five garlic buds.
    • Two small chopped onion
    • Four chopped tomatoes.
    • Mashed Kasuri methi(Moutain fenugreek)-One Tbsp.
    • Coarse ground nut powder-Two Tbsp.
    • A pinch or two of salt.

    Process-

    1. For tempering, heat a tablespoon of oil in a pan. When the oil is hot, add chopped green chilies, garlic buds, chopped onions, and chopped tomatoes and roast it for a while, then add one tablespoon of mashed Kasuri Fenugreek, coarse groundnut powder and cook for about 5 seconds. Keep shaking well in the meantime. Take it out on a plate and put it aside for a while to cool, then add a little salt (not according to taste) and grind it in a grinder, without adding water, to make gravy—no need for water due to tomato pulp.

    Roasting the gram flour:

    Materials-

    • Gram flour-Four Tbsp.

    Process-

    1. Put gram flour in a pan and roast it on low flame until the color changes slightly. Keep stirring continuously during roasting. Then keep the gram flour on a plate to cool down.

    Preparing Eggplants for the final cooking process:

    Materials-

    • Eggplant(Bringle)-Three.
    • Roasted Dry Spices(Process No. 2, remember?)
    • Oil-3Tbsp.

    Process-

    1. Wash the brinjal thoroughly with water and dry it with a cloth. Cut it into small pieces, but do not cut the pieces too small; cut round or long. Check that there are no insects in the brinjal.
    2. Roast the eggplants pieces in a pan, then mix with the roasted dry spice powder, and keep it tied, covering with a cotton cloth for about 15 to 20 minutes. Then semi-fry the brinjal pieces in oil. Put aside for a while.

    The final cooking process of Chikpeas-Lenttil Veg:

    Materials-

    • Oil-2Tbsp.
    • Cumin-2tsp.
    • Bay leaves-two.
    • Chopped onion-Half cup.
    • Gravy (process No.3, you surely remember, I know!)
    • Coriander powder-One tsp.
    • Turmeric Powder-One and half tsp.
    • Kashmiri chili powder-3tsp.
    • Lentil(Primary Process)
    • Two lemons for juice.
    • Salt (This time as per the taste).
    • Semi-fried Eggplant pieces (Process No. 5)
    • Roasted Garam Masala-One tsp.
    • Roasted fennels-2 Tbsp.
    • Fresh Coriander leaves.

    Process-

    1. Heat oil in a pan on medium flame and temper till brownish color - the cumin, onion, and bay leaves. Then add gravy to it and mix well by stirring it. Rinse the grinder with little water and reuse water for boiling the lentil. Cook this mixture for two to three minutes, and when oil starts to separate, add coriander powder, turmeric, and Kashmiri red chili powder (For just for color).
    2. When the gravy turns slightly thicker, add the lentil (primary process No.1) and mix it well; cook for two minutes, squeeze a lemon when the oil starts to splutter, add the salt again but as per the taste, then boil with two cups of water for about fifteen minutes.
    3. Then add semi-fried eggplants pieces to the lentil mixture, add more water if needed, add a spoonful of roasted garam masala, cover the vessel with the lid, and cook it well on medium to high flame for 15 to 20 minutes.
    4. When the sabzi gets ready, sprinkle coriander leaves and roasted fennel.
    Your Eggplants-Chickpeas-Lentil Veg dish is ready. You will surely enjoy this delicious dish if you eat it with roti, paratha, or bread.

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