Lentil Fritters in Eggplant, Sweet Potato Coconut Stew - Inspired Bengali Chapor Ghonto
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Vegan Richa · by Vegan Richa★ 4.6 (11)

Lentil Fritters in Eggplant, Sweet Potato Coconut Stew - Inspired Bengali Chapor Ghonto

NUTRITION · PER SERVING55M COOK
CAL 11%·PRO 21%
CARBS 41G74% OF CAL
11G FIBER20G OTHER9G TOTAL SUGAR
FAT 3G13% OF CAL
2G SAT2G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Bengali-inspired vegetable stew with lentil fritters, eggplant, sweet potato, and coconut. Aromatic with spices, it is substantial and plant-based.

mainindiancurrybeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 cup moong dal (petite (oval yellow lentils) or red lentils (masoor dal))
  • 1/2 tsp salt
  • 1/4 tsp turmeric
  • 1/2 green chile optional
  • 1/2 inch ginger
  • 1/4 cup corn
  • 1/2 tsp oil
  • 1 tsp or more paach phoron (or use 1/4 tsp each of fennel seeds, cumin seeds, mustard seeds, nigella seeds and 1/8 tsp fenugreek seeds)
  • 1 bay leaf
  • 1 dried red chile or use pepper flakes to taste
  • 1 medium eggplant (cubed small (or use other veggies like cauliflower, zucchini, broccoli))
  • 1 small sweet potato (cubed small or 1 cup (I used frozen sweet potato medly with purple, orange and yellow))
  • 1 large carrot (chopped or other veggies)
  • 1/2 tsp turmeric
  • 3/4 cup water
  • 2 tbsp shredded coconut
  • cayenne or black pepper to taste (lemon juice to taste)
  • coconut for garnish (minced ginger and sliced green chile for garnish)
PREP
20M
SODIUM
360MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.