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FareShare Gazette Recipes -- August 2008 - E's

 

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Eggplant, Potato and Tomato Curry

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* Exported from MasterCook *

Eggplant, Potato and Tomato Curry

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 11-08 Aug 2008

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. Sauté 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. Mix
well for about 1 minute, 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; 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; 27 August 2008.
www.fareshare.net



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