A light stew which brings together delicate vegetables like zucchini, eggplant, bottle gourd (lauki) and black channa, is one you should be having. Especially if you’re looking for a healthy quick fix.
1/2 medium sized chopped onion
1/2 inch ginger, minced
2-3 cloves of garlic
1/2 a stalk of lemon grass
A few lime leaves
2 green chilies, slit into 2 lengthwise
2 eggplant, diced
60 gm zucchini, diced
60 gm bottle gourd, diced
90 gm black channa, cooked
60 ml cooking liquor of the beans
100 ml coconut milk
2 Tbsp harissa paste
A few basil leaves
A small bunch of coriander
A small bunch of parsley
Salt and pepper to taste
Red or yellow chilies for the garnish
1. Wash and soak the beans. Drain, refresh the water and cook with a little salt until cooked but not mushy. Alternatively you can even pressure cook them for 12 minutes. Reserve most of the cooking liquor for later.
2. Wash, pat dry and dice the zucchini, bottle gourd and eggplant into a bowl of chilled salted water.
3. Pound the green chillies, ginger, garlic, lime leaves, lemon grass and a pinch of salt to a paste in a mortar and pestle or a food processor.
4. In a casserole or heavy bottomed dish, heat up some oil and fry the onions. Drain the diced veggies and sweat them along with the onions.
5. Add the cooked black channa, the pounded paste and saute for 5 minutes.
6. Throw in 2 tablespoon of the harissa paste and cook for 5 minutes.
7. Add the liquor of the beans.
8. Add some salt and pepper and ladle in the coconut milk.
9. Cook the veggies are cooked, just done.
10. Garnish with the sprig of fresh coriander leaves and maybe sliced fresh red or yellow chillies if available.