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	* Exported from MasterCook * Eggplant, Potato and Tomato Curry Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons oil 1/4 teaspoon cumin seeds 1/4 teaspoon black mustard seeds 1/4 teaspoon asafoetida powder 1 1/2 teaspoons grated ginger root 1 1/2 teaspoons finely grated chopped green chili 2 small tomatoes -- chopped 1 teaspoon cayenne pepper 1/2 teaspoon turmeric 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon salt 1 green chili pepper -- halved (optional) 1 cup tuver lilva -- (pigeon peas) 2 medium potatoes -- peeled and chopped into 1-inch chunks 1 medium eggplant -- quartered and cut into 1-inch chunks 2 tablespoons fresh cilantro -- chopped Heat the oil in a medium size pot over medium heat. When the oil is hot, add the cumin seeds, mustard seeds, asafoetida powder, grated ginger and finely chopped green chili. Saute for 30 seconds and reduce the heat to medium-low. Add the tomatoes and stir well. Cover and cook for about 10 minutes, until the tomatoes are reduced to a sauce. Add the cayenne pepper, turmeric, coriander, salt and the green chili. Mis well for about 1 minutes, until the sauce becomes cohesive. Add the tuver lilva, potatoes, and eggplant. Stir well to coat the vegetables with the spices. Add 1/2 cup water, cover and reduce the heat to a simmer and cook for 10 minutes or until the potatoes are cooked through. Garnish with cilantro before serving. NOTES : Instead of grating the fresh ginger and finely chopping the green chili, the two may be combined in a blender to make a paste. Use one tablespoon of the paste for this recipe and save the remainder to add flavor to other dishes. Contributed to the FareShare Gazette by Jennie; 15 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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