Peas, Potato, Eggplant Curry

(serves 3-4)
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

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
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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