Thai Eggplant and Lentil Curry

Name: Thai Eggplant and Lentil Curry
Cuisine: En

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I use the term 'curry' loosely - It's more of a lentil stew, or dal, with curry powder in it.

The suprising thing about lentils is, how little you have to use to make a cheap and healthy meal. I used just half a cup of yellow lentils.

I had a small packet of Thai brinjal (eggplant/aubergines) that was starting to wilt. And since I'd never tastes these tiny brinjals - and the packet did warn me they'd be "surprisingly pungent and bitter", what better way to try out a new ingredient than using it up in a familiar curry dish?!

These brinjals are ridiculously small - more like green peas. But if you cut one open, you see the same innards as a full sized brinjal. (Yes, that is the blade of my knife - they really are that small)

But if you don't find them, you can use your regular brinjal, or even peas! These little babies are suprisingly spicy with a really bitter aftertaste. Good thing I refrained from adding an additional green chilli to my curry, as was previously planned. Would I try them again? Well, let's just say they were different.

?Thai Brinjal and Lentil Curry

Ingredients

1 cup thai brinjal

1/2 cup yellow lentils

1/2 onion

1/2 tomato

2-3 stalks of fresh garlic

1 1/2 teaspoons of curry powder

1 teaspoon of dried chilli flakes

Teaspoon of sugar

Handful of coriander

Half a lime

To make:

Chop your tomatoes, onion, and garlic finely.

Cook the lentils in 3 cups of water and a pinch of salt and the curry powder for about 15-20 minutes. If you have the time, presoak the lentils for a couple of hours before cooking.