Perfect as a filling in sandwiches, tacos and pizzas, and an ideal accompaniment to pasta, rice and other meals. Spices up dishes, such as red lentils, egg curry, poached fish. As part of an onion base for pilafs and wok vegetables.
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 Goan Cuisine TOMATO KASAUNDI
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 Sauteed button mushrooms
Heat oil in cooking pot, add mustard seeds and curry leaves [stand back as they spurt], which release a mustard aroma, turn heat to low and add onions. Fry till brown, stirring occasionally.
Add Goan Cuisine TOMATO KASAUNDI . Stir and add boiled lentils. Heat through and taste for salt. Add remaining ingredients and mix well.
Serve on a bed of steaming hot rice or with chapatis, accompanied by Goan Cuisine Mango Chutney.