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               Neela's Eggplant and Potato - Madhur Jaffrey

Recipe By     : Madhur Jaffrey's World-of-the-East Vegetarian Cooking
Serving Size  : 1    Preparation Time :0:30
Categories    : Potatoes                         Vegetables
                Want To Try                      Madhur Jaffrey

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   vegetable oil -- * See Note.
     1/2  teaspoon      whole black mustard seeds
   1      cup           peeled diced boiling potatoes -- 1/2" cubes
   1      cup           diced eggplant -- 1/2" cubes
   1 1/2  teaspoons     ground coriander seeds
   1      teaspoon      ground cumin seeds
     1/4  teaspoon      ground turmeric
     1/4  teaspoon      cayenne
     1/2  teaspoon      salt
   3      tablespoons   water
   1      tablespoon    Chinese parsley -- optional


[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.

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