Mung bean and vegetable pan cake

Ingredients :

-Mung bean      1 cup
-Idly rice           2-3 cups
-carrot              1
-Spinach           1 handful
-Onion             1
-Salt                 1 teaspoon
-Pepper            1/2 teaspoon
-Oil

Method :

1.Soak mung bean and rice separately for 3-4 hours, then grind them separately until they become smooth paste.

2.Chop spinach and onion finely, then fry them for a few minutes. Grate the carrot finely.

3.Mix grinded mung bean and rice together well. Then add salt, pepper and prepared vegetables into the mung bean and rice mixture.

4.Heat flat pan, then add one big spoon of the prepare mixture into the pan. Stir them circularly in one way to create a big, flat and round pancake. Each pancake should be cooked in one minute (using medium to high heat). Repeat this step until finish all the mixture.

Eggplant Chutney

Ingredients :

-Eggplant       1
-Coriander    3 tablespoons
-Urad dal      1 teaspoon
-Dried chili    1
-Salt              1 teaspoon
-Asafetida     1/4 teaspoon
-Tamarind paste 1 teaspoon
-Oil

Method :

1.Prick eggplant and grill it until the skin becomes black. Then peel the skin and set it aside.

2.Finely chop coriander and set it aside.

3.Fry urad dal and dried chili until brown, then set it aside until cool.

4.Add fried urad dal, dried chili, salt and asafetida into the blender and blend until the ingredients become very fine. Then add coriander and eggplant into the blender and blend until everything become smooth.

5.Season it with tamarind paste and it's ready to eat.