Lentil Fritters in Eggplant, Sweet Potato Coconut Stew – Inspired Bengali Chapor Ghonto. Indian Veggie Stew with Moong Dal patties. Vegan Gluten-free Soyfree Nutfree Indian Recipe.
Indian cuisine is so amazingly vast with many many ways of using local and seasonal veggies, all the various legumes, spices and herbs in various forms, at various times in the recipes for a completely different flavor and texture profile. We haven’t even scratched that vastness on the blog yet! Lets get cooking.
This Eastern Indian Veggie stew uses Bengali paanch phoron spices to make a delicious stew of seasonal veggies (squashes, eggplant, gourd, pumpkin etc) which is served with lentil fritters/dumplings. The fritters are made with various lentils such as Moong Dal, Split peas or other and are generally fried. I make a thinner batter and panfry them as pancakes. The fritters are soaked in the stew and served as is or with sides like spiced potatoes. Try this Amazing Stew and adjust flavor to preference.