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Eggplant Stuffed Parathas
Serves 4 (for a light lunch)

1 daikon (white) radish
3 Japanese or 1 regular eggplant, sliced into 1/2" rounds
3 roma tomatoes or 1 large reg. tomato, sliced into 1/2" pieces
1 tsp cumin or mustard seed
4 dried red chilies
salt to taste

2 cloves garlic or to taste
1 small onion, diced
1 Tbs chana dal (split yellow gram)

2 c. chapati flour or whole wheat flour
salt to taste

oil for cooking

Grate daikon. Salt well and let drain in sink.

Meanwhile, make the chapati dough: add water gradually to the
flour until it makes a firm cohesive dough. Knead until it is no
longer sticky and retains its shape. Set aside in a bowl and cover
with a damp towel.

Meanwhile, heat oil in heavy large frying pan and add mustard or
cumin seed. When mustard starts sputtering or cumin starts to turn
brown, add chilies and garlic or onion + chana dal. Let this fry
for about 5 minutes. When dal and seeds are golden brown, add
eggplant and stir fry just until eggplant starts to get soft.
Remove from pan and chop mixture with tomato into small pieces,
using knife or food processor (pulse a few times).

Return to chapati dough and pull it in half. make small balls
about 2" in diameter out of one half. Heat oil again in large pan.
Roll out one ball of dough on floured board to about 1/8" thick
(it should be about 6" across, or a handspan). Put some of the
eggplant filling on it, leaving space at the edges. Squeeze as
much water out of the daikon as you can, take a little bit and top
the paratha with the daikon.

Now roll out another ball of dough to the same size as the previous
and place on top of the other. Roll the bottom edge over the top
edge and press down to seal (you can use a few drops of water to
help it seal better, but it's not essential). Then put in the
heated pan and fry on both sides until brown. Repeat with the rest
of dough and filling. Eat 'em up.

They go well with plain yogurt as a dressing. They also reheat
very well either in a toaster oven or microwave. Another hint is
to make sure you taste the chapati dough, as it is really easy to
not add enough salt. If the dough is too bland it doesn't taste
as good. Also I've found that for American tastes, leave the garlic
in there.


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