Indian Lentil Stew with Eggplant

Ingredients

• 10 g ginger (1 piece)
• 2 Garlic cloves
• 1 large onion
• 1 Green Chili Pepper
• 2 small eggplants
• 4 tbsp ghee (or clarified butter)
• 1 tsp brown mustard seeds
• 1 tsp fenugreek seeds
• 1 tsp cumin seeds
• 2 tbsp Tomato paste
• 600 ml Vegetable Broth
• 250 g red lentils (or yellow lentils)
• 300 g cherry tomatoes
• 1 tbsp lime juice
• 2 tsp garam masala
• salt to taste
• 2 tbsp chopped coriander leaves

Instructions

1. 1.

   Peel and finely grate the ginger. Peel and finely chop the garlic and onion. Wash the chili, deseed if desired, and finely chop it as well. Wash the eggplants and cut them into bite‑sized pieces.

2. 2.

   Heat the ghee in a large hot pot and add the onions. Sauté for about 5 minutes, stirring, until they turn light brown. Add the garlic, ginger, and chili, then stir in the mustard seeds, fenugreek seeds, and cumin seeds. Cook for another 3–4 minutes. Mix in the eggplants and tomato paste, sauté briefly, then pour in the broth and simmer gently for about 5 minutes.

3. 3.

   Rinse the lentils in a sieve, add them to the pot, and let them cook for an additional 10–15 minutes until tender. While they cook, wash and clean the tomatoes. Remove about one‑third of the curry into a tall mixing bowl and puree finely. Return this mixture to the stew, add the tomatoes, and simmer for another ~5 minutes on low heat. Finish by seasoning with lime juice, garam masala, and salt. Serve sprinkled with coriander leaves alongside whole‑grain flatbread or brown rice.