Chandani Chowk to China - Dal with Eggplant-stuffed Wontons

Ingredients:

For the wontons:
1 chinese eggplant, finely diced
2 stalks of green onion, chopped
1 stalk of celery, finely diced
2 to 3 cloves of garlic, finely chopped
1 tsp ginger, finely chopped
Dash of black pepper
1 tsp turmeric (optional)
1 tsp each of soy sauce and vinegar
1/8 cup coarse ground peanuts
Dash of crushed red pepper
Wonton papers
1 egg white, beaten

For the dal:
1/4 cup dal
4 curry leaves
1/4 tsp mustard seeds
1/8 cup chopped cilantro
Dash of asofoedita
2 kokums
Pinch of methi seeds
1 medium tomato, finely diced
1/2 tsp turmeric
Pinch of jaggery
1/2 tsp chilli powder or 2 green chillies

To make the wontons:
Prepare the filling first. Heat some oil in a pan and throw the diced eggplant in it.  Add some salt (just a pinch as soy sauce is added as well) and black pepper and turmeric and give it a stir.  Add the crushed red pepper, garlic, ginger, soy sauce, and vinegar.  Cook for about 3 to 4 minutes. Add the celery and green onions.  Cook for another minute or so.  Add the coarsely ground peanuts and toss.  Adjust seasonings.

Gently separate the wonton papers and line them up. I used about 20 of them for the amount of filling I had.  Line all the papers so you can fill them up all at once in equal proprotions.  Brush the sides of the wonton paper with the beaten egg white all of them at once.  Now start folding the wontons - fold one side onto the other and then bunch the ends together in the middle. 

Boil water and gently release the wontons in the water with a slotted spoon.  Use a big enough pot so as to not crowd the pot.  When the wontons rise to the top they should be cooked.  Take them out slowly with a slotted spoon and line them up. I drizzled some olive oil on them to prevent them from sticking.

For the dal:
Pressure cook the dal so that it is very mushy.  In a pan, heat oil. Add the mustard seeds and curry leaves when they sputter add hing. Add cilantro, methi seeds, kokum, and chopped tomato. Sautee a little for about a minute.  Now add the dal and beat well so that it disintegrates in the mixture in the pan.  Add the chilli powder, turmeric, jaggery, and salt.  Add some water and let it come to a rolling boil on medium flame. 

Just before serving, dunk the wontons in the dal.  Serve with plain white or brown rice.