Spinach Eggplant Coconut Daal
Featured Chef
This week's recipes are offered by Madhu Ghosh, a member of the Good Neighborhood!
Madhu is the daughter of refugees, an immigrant, a writer, and a woman in science. Food for her is an expression of the journeys we make and the memories we keep. Her writing has been published and Pushcart-nominated in The New York Times, The Washington Post, The Kitchn, Guernica, Brevity, Longreads, DAME, Catapult, The Rumpus, and others. She’s working on a food memoir highlighting her immigrant journey and that of Asian/South Asian cooks, chefs, and accidental home cooks titled Khabar, which in Bengali, means food.
Ingredients
Cumin
Mustard seeds
Curry leaves seasoning
rasm powder
coconut milk
eggplant
salt
pepper
olive oil
rice
Instructions
Make 1 cup of toor daal with 1 tsp of each spice:
cumin
mustard seeds
curry leaves seasoning
rasam powder
Add 1:1 coconut milk to the daal and boil slowly
Slice the eggplant longitudinally
Add salt and pepper to taste
Drizzle olive oil on top and bake at 300 degrees for 20 minutes
Cool and place 5-10 small spinach leaves on each eggplant slice
Roll the eggplant slice and place the daal inside
Warm it in the oven for 10 minutes at 250 degrees
Serve with rice
To contact Madhu: madhushree@yahoo.com or @writemadhushree