Lentil Fritters in Eggplant, Sweet Potato Coconut Stew – Inspired Bengali Chapor Ghonto. Indian Veggie Stew with Moong Dal patties. Vegan Gluten-free Soyfree Nutfreeon 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.
More regional Indian Recipes from the blog
- Kolhapuri Vegetables – Veggies in Sesame coconut sauce. IP option
- Lentil Veggie Dhansak – Yellow lentils and veggies with caramelized onion
- Carrot Green Beans Poriyal – Green beans and carrots stir fry with coconut.
- Chana Ghassi with tomato Rice (Chickpeas in coconut onion sauce)
- Eggplant Sambhar – Instant Pot. (Split pea stew)
Have you tried any of the not so known Indian recipes from the blog?
I had made this dish on my Insta stories a few months back. These days with the constant pressure to keep the blog in the popularity game (videos, same popular recipes, constantly changing social media), the exploration and adventure in food suffers. The not as known recipes then get put in a back queue. I try to keep them distributed in the posts every so often. If you make any of the recipes that is new to you, do leave a comment on the post!
These fritters are delicious as is! Serve with chutneys or sauces of choice.
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Lentil Fritters in Eggplant, Sweet Potato Coconut Stew – Bengali Inspired Chapor Ghonto. Indian Veggie Stew with Moong Dal patties. Vegan Gluten-free Indian Recipe.
Course: Main Course Cuisine: Gluten-free, Indian, Vegan Servings: 4 Calories: 163 kcal Author: Vegan RichaFritters:
- 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
- 1/2 tsp salt
- 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
Fritters: Soak the dal in hot water for 15 minutes. Drain and blend with the rest of the ingredients except corn to make smooth thick batter. Add a few tbsp or so water if needed. Transfer the batter to a bowl. Fold in sweet corn or other small chopped veggies into the batter. (add paprika or cayenne to taste for heat and color). See below for how to use the batter that is stuck to the blender.
Heat a skillet over medium heat. Spray oil. When hot, add dollops of the batter and cook 3 minutes per side to make fat pancakes. Keep aside
Stew: Heat oil in a saucepan over medium heat.
- Add the paanch phoron spices and cook until the spices star to pop. Add bay leaf and red chile and mix for a few seconds
- Add the veggies and turmeric and cook for a few minutes. (You can also add a tsp minced garlic at this point and mix in.)
Add salt and water and partially cover and cook for 8 minutes. Taste and adjust salt and flavor. I usually rinse the blender that I used to make the lentil batter, with a 1/4 cup of water and add to the stew. This cleans up the blender and thickens the stew. You can also reserve 1 tbsp of batter from above and add that instead. Or use 1/4 cup cooked red lentils or Moong dal. Many thickening options 🙂
Continue to cook until veggies are tender to preference. Add more water if needed. Fold in the coconut. Add a tsp of minced ginger and minced green chile (optional but they add amazing flavor). Taste and adjust salt, flavor, heat. Add the fritters and let them soak for a minute before serving (or serve on the side). Garnish with coconut, lemon juice and cilantro.
Nutrition is 1 of 4 Serves
Nutrition FactsLentil Fritters in Eggplant, Sweet Potato Coconut Stew – Inspired Bengali Chapor Ghonto Amount Per Serving Calories 163 Total Fat 3g Saturated Fat 2g Sodium 605mg Potassium 653mg Total Carbohydrates 28g Dietary Fiber 9g Sugars 7g Protein 7g Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a 2000 calorie diet.