Vegetable curry (mcg)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Saute medium of choice | |
| 1 | tablespoon | Mustard seeds |
| 2 | teaspoons | Cumin seeds |
| 1½ | cup | Chopped onion |
| 1½ | teaspoon | Salt |
| 2 | teaspoons | Turmeric |
| ¼ | teaspoon | Cayenne |
| 2 | mediums | Eggplants cut into_1\"_cubes |
| 1 | Water, as needed | |
| 2 | cups | Frozen or fresh green peas |
| 1 | small | Bunch fresh cilantro, minced |
| (optional) | ||
Directions
Heat saute medium in very large deep skillet. Add seeds and saute until they begin to pop. (5 min.) Add onion, salt, turmeric and cayenne. Cook, stirring occasionally for 8-10 min until onion is transluscent.
Add egplant. Cook stirring from bottom regularly for 15-20 min. until eggplant is soft. Add water if needed. Cover pan between stirrings.
Steam peas until just tender and bright green. Serve curry over rice, topped with peas and freshly minced cilantry. ENJOY!!! Posted by AlisaMcG to AOL. [Rev. SKS, oil removed] From the recipe files of Sue Smith, SueSmith9@.... Formatted using 1⅘á
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