Ingredients
- 6 Curry leaves
- 2 cups Red lentils (boiled until just done)
- 2 medium Onions sliced fine
- 1 teaspoon Brown mustard seeds
- 3 tablespoons Cooking oil
- 4 tablespoons Tomato Kasaundi
- ½ cup Coriander leaves – chopped
- ½ cup Coriander leaves – chopped
- 1 Green chilli de-seeded
- 2 Boiled eggs – halved
- 1 cup Steamed cubed eggplant
- 1 cup Sliced Tofu
- 1 cup Sautéed button mushrooms
Method
Heat oil in cooking pot. Add mustard seeds and curry leaves [stand back as they spurt], which release a mustard aroma. Turn heat on low and add onions. Fry till brown, stirring occasionally. Then add TOMATO KASAUNDI . Stir and add cooked lentils. Heat through and taste for salt. Add optional ingredients if desired and mix well.
Serving Suggestion
Serve on a bed of steaming hot rice or with chapatis, accompanied by Goan Cuisine Cucumber Archar.