2 teaspoons mustard seeds
1 large onion, finely chopped
3 cloves garlic, finely chopped
Curry leaves (approximately 10 leaves, or one strand)
2 tablespoons curry powder
1 teaspoon chilli powder
1 fresh red chilli, finely chopped
2 teaspoons vinegar
½ can (200ml) coconut milk
4 cardamom pods
2 teaspoons sugar
Vegetable oil, enough for deep-frying and pan frying
Cut the eggplant into quarters, and then into thin strips similar to potato chips.
Heat enough oil in a pot to deep-fry the eggplant strips, cooking them until crispy brown on the outside and tender on the inside. Remove the fried eggplant from the pot, and place on kitchen paper to soak up excess oil.
Heat 2–3 tablespoons of oil in a frying pan and add the mustard seeds. When the seeds begin to pop, add the onion, and fry until translucent. Add the garlic and curry leaves, mix well and cook until the onion is golden brown.
Stir in the curry powder, chilli powder, and fresh chilli, before adding the vinegar and coconut milk. Cook for 1 minute, stirring continuously. Crack the cardamom pods on a hard surface to help release the flavour before adding to the mixture, along with the sugar. Mix well.
Finally, add the fried eggplant to the pan, and cook for a further 3–5 minutes. Add salt to taste.
Acceptance has always been at the core of Lentil As Anything philosophy and is what helps it flourish. Acceptance means being all-inclusive—everyone is welcome. And that’s why today anyone of any social standing can be found eating at Lentil as Anything. And the ‘Magic Box’ still finances everything, from the delicious meals made with love, to paying wages, and to funding the community projects.
Credits: Chef Soma 'Lentil as Anything'
Photo Credits: Sabina Hopfer, Ilura Press