Serves: 4
Total Calories: 35

2 medium oval eggplant (about 3/4-pound each)
1/4 cup finely chopped fresh cilantro, including soft stems
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1 teaspoon salt, or to taste
2 tablespoons fresh lime juice or lemon juice
1 tablespoon peanut oil
1 teaspoon dried white urad beans (dhulli urad dal)
1 teaspoon black mustard seeds
1/8 teaspoon ground asafoetida
1 tablespoon chopped dried curry leaves

1. Flame-char or roast the eggplants, then peel and mash, as per INFORMATION AND SPECIAL TECHNIQUES: __Roasting and Grilling Vegetables, Eggplant. Place in a serving bowl and mix in the cilantro, green chili peppers, salt and lime juice.

2. Heat the oil in a small nonstick saucepan over medium-high heat and cook the dal, stirring, about 30 seconds. Add the mustard seeds, asafoetida, and curry leaves they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides.

3. Transfer to the eggplant and swirl lightly to mix, with some of the seasonings visible as a garnish, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 35
Calories from Fat: 30

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