| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
Vegetarian |
*web/email, Eggplant, Vegetarian |
2 |
servings |
INGREDIENTS
| 1 |
|
Onion; chopped |
| 2 |
ts |
Oil |
| 3 |
|
Garlic cloves |
|
|
Salt |
|
|
Fresh lime juice |
| 1 |
|
Tomato; diced |
| 1 |
ts |
Chili powder |
| 1 |
ts |
Garam Masala; or less |
|
|
Salt; to taste |
| 1 |
|
Potato; cubed |
| 1 |
|
Eggplant; cubed |
| 1/2 |
c |
Water |
|
|
Fresh cilantro leaves |
|
|
Plum chutney |
INSTRUCTIONS
OPTIONAL GARNISH
1. Saute chopped onion in oil until brown. Meanwhile puree peeled garlic
cloves with a few grains of salt and enough fresh lime juice to form a
paste. Add garlic and tomato to onions; stir to combine; saute until it
forms a sauce. Add red chilli powder (or flakes), garam masala, and salt.
Cook it for a couple of minutes to temper.
2. Add eggplant and potato cubes; stir to coat. Add 1/2 cup water; reduce
heat. Let it cook, stirring occasionally, until done (about 15 minutes).
Serve garnished with cilantro leaves. Offer plum chutney or other
sweet-sour relish. EACH: 161 cals, 6g fat (28% cff).
TIP: The smaller the cubes, the faster they cook. Cut potatoes into
3/4-inch bites and eggplant into 1-inch bites so that they cook evenly. An
alternative to garam masala: season to taste with a mixture of pumpkin pie
spice and curry powder.
Serve as entree with basmati rice and a cucumber raita; or as a side dish
with a spicy chicken or fish. Email from Pat Hanneman
<kitpath@earthlink.net> 1/99
Recipe by: Hanneman (1998) Riverside, CA
Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Jan 15,
1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: the most exciting person in the universe”