Ingredients (use vegan versions):

• 1 large aubergine/ eggplant
• 2 courgettes/ zucchini, cut into 1cm squares
• 1 large onion
• 2 450g tins of plum tomatoes
• mint
• chilli powder
• turmeric
• splash of olive oil
• 2 cloves of garlic
• salt and pepper to season
• serve on a bed of basmati rice

Directions:

Shallow fry the onion in olive oil in a large saucepan and add diced courgettes once the
onion has become soft.

In another pan cook the diced aubergine in a little oil and add water if the aubergine
becomes too dry in the cooking process. Add to the onions and courgettes once cooked.

Add the tomatoes and crushed garlic. Then add chilli and turmeric according to taste as
well as a generous helping of mint.

Add salt and pepper to season.

Serves: 4

Preparation time: 1/2 hour

Ingredients (use vegan versions):

• 4oz Chickpea Flour (Gram Flour)
• pinch of salt
• 1/2 teaspoon of chilli powder
• 1/2 bicarb aoda
• little water
• oil to deep fry (not olive oil, try canola)
• Veggies to coat: eggplant sliced, onion sliced,

Directions:

Mix flour, a little water, chilli and bicarb in a bowl to make the batter. Mix well and leave to rest for about 5 mins.
Heat oil until very hot and then dip the vegetables into the batter mixture and drop into the oil, lower the temp. so that the
veggies cook, and not just the batter going brown.

Nice as a starter to a complete indian meal or as lunch with salad.

Serves: 4.

Preparation time: 10-15mins.

Nutrition Information: no idea but it tastes great !!!.

Ingredients (use vegan versions):

• One Bhima eggplant
• 1/2 tablespoon tamarind paste
• 1 1/2 tspn coriander seeds
• 1 tspn chana dal
• 3-4 dried red chillies
• 4 tablespoon coconut (dry will do but fresh is better)
• 1/2 cup cooked toovar dal (with turmeric)
• 1/2 tspn vegan mustard seeds
• a pinch asafoetida
• curry leaves
• A little oil for roasting and seasoning
• salt to taste

Directions:

1. Cube eggplant. In about a cup of water dissolve the
tamcon paste. Set on stove, add eggplant to tamarind
water, a little turmeric, salt and let cook until eggplant is
done but has not lost its shape.

2. In a pan with very little oil roast red chillies, coriander
seeds, chana dal and asafoetida. When you can get the
aroma of roasted coriander or the red chillies have turned
a dark, dark red remove from heat and let cool. Throw
into blender with coconut, add 3 tbsp water and grind
slowly into paste. Add a little water if blade gets stuck.
Remove from jar and wash it out with water and save this.

3. Mash cooked dal with a spoon until blended and add to
cooked eggplant. Now add the coconut paste and its
water. Keep on low heat till it starts to simmer a little.
Take off heat.

4. Season with spluttering mustard seeds and curry leaves.

5. Variations: You can throw in a handful of chick peas from a can
into this, thin it out somewhat and have it as katirikka sambar.
Alternately, you can make the cooked dal with half toovar and half
chana dal, in which case you should not cook until mashed. Remove a
trifle before it gets fully done.

Serves:

Ingredients (use vegan versions):

• 2 baby eggplants, julienned
• 2 zucchinis, julienned
• 1/2 cup of mushrooms, assorted & sliced
• 1/2 cup of baby corn
• 1 green pepper, diced
• 1 red pepper, diced
• 1 small red onion, diced
• 4 cloves of garlic, minced
• 1/2 cup of snow peas
• 3 tomatoes, chopped
• 1 pear, chopped
• 1/2 cup of olive oil
• 1/2 teaspoon each of salt
• 1/2 teaspoon fresh black pepper
• 1/2 teaspoon cinnamon
• 1/2 teaspoon bazil
• 1/4 teaspoon each of dill weed
• 1/4 teaspoon anise seeds
• 1/4 teaspoon curry
• 1 cup of vegetable stock
• 1/8 cup vegan white wine

Directions:

Fry garlic, anise seeds and 1/2 the onion in the olive oil. Sprinkle some salt & pepper.
Add the peppers and 1/2 of the stock. Simmer for 2-5 minutes. Add eggplants and
zucchinis, some more salt , pepper and dill. Fry for 5 minutes. Remove mixture. Put
tomatoes and rest of stock plus vegan wine in pan and allow to simmer for 8 minutes. Add
mushrooms, corn and peas to pan. Cook. Then add curry and cinnamon. Add the pear vegan wine
and mixture, and on a low temperature cook for 20 minutes. Serve with a stick of french
bread, pita or naan vegan bread. Enjoy!

Serves: 4.

Preparation time: 30.