Eggplant and Potato (Indian) |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
From Madhur Jaffrey's World of the East Vegetarian Cooking. I have tried this with cauliflower instead of the eggplant, which was good, but I usually make it with carrots instead of the eggplant because even from a young age, Chef #784894 didn't like eggplant. Of course the dish is good with eggplant too! I just noticed that it calls for boiling potatoes . I always use baking potatoes. Are they called russet potatoes ? I also always double the recipe's spices and use a whole eggplant and cut up potatoes to equal the amount of eggplant. Ingredients:
4 tablespoons oil |
1/2 teaspoon black mustard seeds |
1 cup potato (boiling-type, peeled and diced) |
1 cup eggplant, diced |
1 1/2 teaspoons coriander |
1 teaspoon cumin |
1/4 teaspoon turmeric |
1/8 teaspoon cayenne |
1/2 teaspoon salt |
Directions:
1. Heat oil over medium-high heat in a big skillet.
2. When hot, put in the mustard seeds.
3. When they start to pop, put in the vegetables. Stir once.
4. Add seasonings. Stir and fry for a minute.
5. Add 3 tablespoons of water, lower heat, cover, and simmer 10-15 minutes.
6. Stir every now and then. If vegetables stick, add a little water.
7. Dish is done when the potatoes are tender.
|
|