Eggplant-Potato Curry (2) Collection
baingan aloo (eggplant with potatoes) 
peas, eggplant and potato curry 
 
on sat, 14 aug, "maggie k. aldridge" had this to say about that: 
 
> looking for curried eggplant with potatoes 
 
mmmmm----- recipe via meal-master (tm) v8.05 
 
title: baingan aloo (eggplant with potatoes) 
categories: vegetables, indian 
yield: 6 servings 
 
4 cup  cubed eggplant
  salt to taste
1 tsp  turmeric; divided
  oil for frying
3   potatoes
1-1/2 cup  chopped onion
2   garlic clove; crushed
1/2 tsp  mustard powder
1-1/2 tsp  chili powder
1-1/2 tsp  cumin powder
1-1/2 tsp  coriander
2   chopped tomatoes
1 tsp  tamarind paste
2 Tbsp  frozen lemon juice
  cilantro leaves; garnish
  water
 
smear the eggplant with salt and 1/2 tsp turmeric. heat oil and fry 
eggplant pieces until lightly brown. remove and set aside. 
boil the potatoes, peel, and chop. heat oil and fry onions until 
golden brown. add chopped garlic and all powders. fry for a few 
minutes. add tomato; mix until fully absorbed, adding some water to 
prevent sticking. 
add water, tamarind, and lemon juice; bring to a boil. add potatoes 
and eggplant and salt to taste. simmer for a few minutes. 
garnish with chopped cilantro leaves. 
 
recipe by: asha gupte 
 
mmmmm 
 
mmmmm----- recipe via meal-master (tm) v8.05 
 
title: peas, potato & eggplant curry 
categories: indian, vegetables, vegan 
yield: 4 servings 
 
2 large  potatoes
1 medium  eggplant
1 cup  frozen peas
2   garlic clove
1/4 lb.  ginger
1   dried hot chile; or
1/4 tsp  chili powder
1   onion
1/2 tsp  turmeric powder
2 Tbsp  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 
 
mmmmm 
 
 
-- 
sam waring <curmu...@curmudgn.net> 
y!m the_curmudgn; aim thecurmudgn 
 
 
-- 
 
 
(ID: 6558) Mirror: rec.food.recipes: Thu, Aug 19, 2004


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