FatFree Home
FatFree Recipe Archive
More indian recipes from FatFree

potato-eggplant-curry recipe

Date:    Wed, 21 Jul 93 21:44:50 EDT
 From:    barbara422@aol.com
 (serves 3-4)
 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 onion
 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.
 kwvegan vegan