Eggplant, potato & chick pea stew

8 servings

Ingredients

Quantity Ingredient
½ tablespoon Mustard seeds
½ tablespoon Ginger, grated
1 pounds Tomatoes, chopped
½ cup Chick peas, soaked
5 cups Water
½ teaspoon Turmeric
3 tablespoons Cilantro, chopped
1½ pounds Eggplant
1½ pounds Red potatoes
Olive oil spray
½ tablespoon Coriander
1½ tablespoon Lime juice
Salt & pepper
1½ tablespoon Olive oil

Directions

Place mustard seeds in heavy casserole over moderate heat. Cover & dry dry until the seeds sputter & pop. Add ginger, tomato, chick peas, water & turmeric & half the cilantro. Bring to a boil, reduce heat & gently boil for 1 to 1½ hours.

While chick peas are cooking, roast vegetables. Preheat oven to 375F.

Cut eggplant & potatoes into 1" pieces & toss together. Spray 2 cookie sheets with oil. Spread sheets with vegetables & spray them with oil. Sprinkle with coriander & bake for 45 minutes. Sprinkle with lime juice.

Fold vegetables into the hot stew & season with salt & pepper. Cover & barely simmer for 10 to 15 minutes. Sprinkle with the rest of the cilantro & drizzle with oil.

Yamuna Devi, "Yamuna's Table"

Related recipes