Peas Potato& Eggplant Curry

* Exported from MasterCook *

PEAS POTATO & EGGPLANT CURRY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Indian
Vegetables Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lg Potatoes
1 md Eggplant
1 c Frozen peas
2 Garlic cloves
1/4 lb Ginger
1 Dried hot chili, -ÿÿ
1/4 ts Chili powder
1 Onion
1/2 ts Turmeric powder
2 tb Vegetable oil
Salt, to taste

Wash and cut potatoes in small pieces. (Each potato
cut into 16 sections is the ideal.) Cut eggplant into
thin slices, about 2 to 3 inches long. Put it in water.

With 2 tablespoons of water, blend the cloves of
garlic, ginger, dried chili or chili powder, and
onion. Make it a thick mixture.

Put a cooking pot over a low heat. Add oil. Add
turmeric powder and blended spices. When the spices
become relatively thick, add potatoes. Mix thoroughly
and put the lid on the pot. Let it cook for 3 minutes.

Now add sliced eggplant. Mix thoroughly. Add 1/2 cup
of water. Put the lid on. Cook for 8 minutes. You
may want to check the vegetables to make sure that the
bottom does not burn.

Add peas and salt. Mix all vegetables and put the lid
back on. Cook for 4 to 9 minutes. When the eggplant
feels soft, turn off the heat. Mix again.

Serve hot or warm.

Anadi Naik in "Vegetarian Journal Reports" Posted by
Karen Mintzias



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