Beans, Eggplant, and Potato Curry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is Indian-style aloo, bean, eggplant Ingredients:
1 medium eggplant |
1 small potato, sliced into eight pieces |
2 cups beans |
1 large tomato |
1/2 large onion, sliced |
1/2 clove garlic |
1 tspn ground ginger |
4 hot peppers |
2 tspn curry powder |
1 tspn salt |
1 tbsp olive oil |
1/2 tspn cumin seeds |
1/8 tspn mustard seeds |
Directions:
1. slice the eggplant, with skin, into small pieces
2. slice the potato into 8 pieces
3. dice the onion
4. Heat the olive oil and put in the onions, cumin seeds, and mustard seeds and carmelize the onions
5. add the garlic, ginger and peppers previously mixed with the curry powder and 1/4 cup of water
6. once you have a thick gooey paste, add the vegetables and stir until coated with the curry mixture.
7. cook for about 30 minutes with occasional stirring or until eggplant is very soft and potatoes are cooked.
8. Add water accordingly to get desired consistency of eggplant.
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