Red Lentil Braise with Tomato Kasaundi Recipe
Ingredients
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6 Curry leaves
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2 cups Red lentils (boiled until just done)
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2 medium Onions sliced fine
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1 teaspoon Brown mustard seeds
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3 tablespoons Cooking oil
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4 tablespoons Tomato Kasaundi
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½ cup Coriander leaves – chopped
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½ cup Coriander leaves – chopped
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1 Green chilli de-seeded
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2 Boiled eggs – halved
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1 cup Steamed cubed eggplant
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1 cup Sliced Tofu
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1 cup Sautéed button mushrooms
Directions
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.
Recipe Note
Serve on a bed of steaming hot rice or with chapatis, accompanied by Goan Cuisine Cucumber Archar.
