Neela's eggplant and potato

1 Servings

Ingredients

Quantity Ingredient
4 tablespoons Vegetable oil (see note)
½ teaspoon Whole black mustard seeds
1 cup Peeled diced boiling potatoes; 1/2\" cubes
1 cup Diced eggplant; 1/2\" cubes
1½ teaspoon Ground coriander seeds
1 teaspoon Ground cumin seeds
¼ teaspoon Ground turmeric
¼ teaspoon Cayenne
½ teaspoon Salt
3 tablespoons Water
1 tablespoon Chinese parsley; optional

Directions

Date: Mon, 4 Mar 1996 10:08:00 +0100 From: Sykes.Kaye@... (Kaye Sykes) Recipe By : Madhur Jaffrey's World-of-the-East Vegetarian Cooking Note: 4T oil is plenty for a doubled recipe.

[Prepare pots and eggplant. Start rice. Finish rest of preparation.] Heat the oil in an 8- to 10-inch skillet over a medium-high flame. [Or, use wok when doubling.] When hot, put in the mustard seeds. As soon as the mustard seeds begin to pop (this just takes a few seconds), put in the potatoes and eggplant. Stir once. Now put in the coriander, cumin, turmeric, cayenne, and salt. Stir and fry for about a minute. Add 3 tablespoons water, cover immediately with a tight-fitting lid, turn heat to low and simmer gently 10 to 15 minutes or until potatoes are tender. Stir every now and then. If the vegetables seem to catch at the bottom of the skillet, add another tablespoon of water. You may garnish this dish with a tablespoon of minced Chinese parsley.

NOTES : Doubled, this is a generous dinner for two over rice.

MC-RECIPE@...

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