Aubergine Rice with Creamy Coconut and Yoghurt Stew and Lentil and Carrot Salad

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 tsp channa dal
• 1 tsp basmati rice
• 1 tsp mustard seeds
• 10 okra
• ½ tsp ground turmeric
• pinch asafoetida
• , to taste salt
• 250ml/9fl oz water
• 3-4 green chillies
• 2 tsp ground cumin
• 4 tbsp freshly grated coconut
• pinch ground fenugreek
• 300g/10½oz plain full-fat yoghurt
• 4 curry leaves
• 3 tsp coriander seeds
• 3 tsp channa dal
• 6 red chillies
• 2 tsp poppy seeds
• 2 cloves
• ½ cardamom
• 8 whole peppercorns
• 3 tsp desiccated coconut
• 225ml/8fl oz basmati rice
• ½ tsp ground turmeric
• 2 tbsp vegetable oil
• 2 onions
• 1 large aubergine
• , to taste salt
• 7-8 fresh mint
• 2 tbsp lemon juice
• 2 tbsp dry-roasted cashew
• 1 tbsp vegetable oil
• 1 tbsp mustard seeds
• 1 tbsp channa dal
• 1 tbsp urad dal
• 60ml/2½fl oz green gram dal (or channa dal)
• 150g/5oz carrots
• 2 medium-sized tomatoes
• 2 tbsp lemon juice
• ½ tsp grated root ginger
• 1 tbsp finely chopped fresh coriander
• 2 tbsp freshly grated coconut
• 1 tsp chilli powder
• 1 tsp salt
• 1 mango

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →