Lentil and aubergine curry from The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India (page 300) by Mridula Baljekar

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ganga108 on March 01, 2026

    I intended this to be a sambar (as described in the recipe), but found chickpeas in the fridge so replaced the dal with them. Then added additional veg that needed using. I kept the same spicing and tamarind, for a wonderful vegetable curry.

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