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Eggplant & Okra in Tomato Sambar Sauce

 

Sambar Powder (a spice combination for making curry or masala dishes);

1 teaspoon mustard seeds

1 teaspoon fenugreek seeds

2 teaspoon cumin seeds

1 teaspoon black peppercorns

1 teaspoon coriander seeds

1 teaspoon turmeric powder

½ teaspoon asafoetida powder (a fennel; like plant grown mainly in Iran and

India)

 

3 to 6 teaspoon split yellow & red lentils (optional)

6 to 12 dried red chilies

1 teaspoon black lentils

3 tablespoons vegetable oil

1 onion, thinly sliced

2 cups diced eggplant, preferably small Asian or white eggplant. (If using

European eggplant, salt and drain it for 30 minutes before cooking it.)

3 cloves crushed garlic

1 cup okra, diagonally sliced

1 cup chopped tomato

water, to make a sauce

salt and pepper

lime or pineapple juice

fresh herbs or green chutney, as garnish

 

Make the Sambar powder by toasting each of the whole spices individually in

a dry pan, stirring often, until they are fragrant and colored but not

burnt.

Add the chilies to the toasted whole spices and grind

them together in a spice or coffee grinder.

Heat the oil in a large frying pan and sauté the onions until they are

golden.

Add the Sambar powder, eggplant and garlic and stir several times to combine

the flavors.

Add the okra, cooking until it is warm, and then add the tomatoes and enough

water to make a sauce.

When the eggplant and tomatoes are cooked, season to taste with salt and

pepper and either a splash of lime or pineapple juice to add tartness, or

sweetness to the sauce.

Add additional water, as necessary, to keep the mixture sauce-like.

Serve with rice garnished with fresh herbs, fresh mint chutney.

Makes 4 servings.

 

 

Warm Lentil Salad

 

1 cup dried lentils

1 bay leaf

5 cups hot water

salt (optional)

2 tablespoons raspberry vinegar (made from red wine)

2 tablespoons olive oil, extra-virgin

2 shallots

3 tablespoons fresh chives, finely chopped (optional)

2 medium belgian endives

salt and pepper to taste

 

In large saucepan with lid, bring lentils, bay leaf and (salt, if using)

water to boil.

Partially cover, lower heat to medium and simmer 30 minutes or until lentils

are soft.

Discard bay leaf.

While lentils are cooking, combine vinegar, olive oil, shallots, chives,

salt and pepper in large salad bowl.

Whisk together.

Finely slice endives, discarding bottoms.

Add to salad bowl but do not toss.

When lentils are ready, add to salad bowl and toss.

Serve while lentils are still warm. In warmer weather, this dish can be

served chilled.

Makes great buffet and picnic dish.

Make 5 to 6 servings.

 

 

 

CHOP SUEY AND RICE

 

1 green pepper, chopped

4 stalks celery, chopped

1 large onion, chopped

1/4 c. almond slivers

2 Tbsp. safflower oil

1/4 c. flour

5 oz. can bamboo shoots

5 oz. water chestnuts

4 oz. can mushrooms

2 cans bean sprouts

1/4 c. soy sauce

1/4 c. water

 

In a large skillet, put oil, pepper, onion and almond

slivers; saute for 2 minutes. Add soy sauce, flour and water;

cook until thick. Add all other ingredients; simmer until

heated through. Serve on cooked rice

 

 

 

Orange Curry Pasta

 

1 c. all purpose flour

1/4 c. frozen orange juice concentrate, thawed

1 tbsp. curry powder

1 pinch salt

1 pinch pepper

 

In a large bowl, combine all ingredients until dough forms a ball.

Turn dough out onto a floured board & knead until smooth & pliable like a

firm bread dough.

Place dough in a bowl & cover with plastic wrap & let rest for at least 30

minutes.

Shape & cook dough as desired.

Makes 2 servings.