Date: Wed, 21 Jul 93 21:44:50 EDT
PEAS, POTATO, EGGPLANT CURRY
2 Large potatoes
1 med. size eggplant
1 C. frozen peas
2 cloves garlic
1/4 lb. ginger
1 dried hot chili or 1/4 teas. chili powder
1/2 teas. tumeric powder
Wash and cut potatoes in small pieces. Cut eggplant into thin slices, about
2-3 inches long. Put it in water.
With 2 T's of water, blend the cloves of garlic, ginger, dried chili or chili
powder, and onion. Make it into a thick mixture.
Put a cooking pot over a low heat. Add tumeric powder and blended
spices. When the spices become relatively fragrant, add potatoes. Mix
thoroughly and put thge lid on the pot. Let it cook 3 mins.
Now, add sliced eggplant. Mix thoroughly. Add 1/2 C. water. Put lid on.
Cook for 8 mins. You may want to check the veggies to make sure the bottom
does not burn.
Add peas and salt. Mix all veggies and put lid back. Cook for 4 to 9 mins.
When the eggplants feels soft, turn off the heat, mix again.
Serve hot or warm
Brown Bastmati rice is good with this.