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Peas, Potato, Eggplant Curry

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(serves 3-4)
Ingredients
2 large potatoes
1 med. size eggplant
1 cup frozen peas
2 cloves garlic
1/4 lb ginger
1 dried hot chilior 1/4 teas. chili powder
1 onion
1/2 tsp turmeric powder

Preparation
Wash and cut potatoes in small pieces.
Cut eggplant into thin slices, about 2-3 inches long.
Put it in water.

With 2 T's of water, blend the cloves of garlic, ginger, dried chili or chili powder, and onion.
Make it into a thick mixture.

Put a cooking pot over a low heat. (add oil).
Add tumeric powder and blended spices.
When the spices become relatively thick, add potatoes.
Mix thoroughly and put thge lid on the pot.
Let it cook 3 mins.

Now, add sliced eggplant.
Mix thoroughly.
Add 1/2 C. water.
Put lid on.
Cook for 8 mins.
You may want to check the veggies to make sure the bottom does not burn.

Add peas and salt.
Mix all veggies and put lid back.
Cook for 4 to 9 mins.
When the eggplants feels soft, turn off the heat, mix again.

Serve hot or warm.
Brown Bastmati rice is good with this.


additional informations

Recipe group Main
region Indian
Source/Quelle:
barbara422@aol.com
submitted by Renato Pichler / renato@vegetarismus.ch

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

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