| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Grains |
|
Eggplant, Vegetables |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Vegetable oil plus |
|
|
2 tablespoons |
| 1 1/2 |
t |
Cumin seed |
| 1/2 |
t |
Fennel seeds |
| 1/2 |
t |
Black peppercorns cracked |
| 2 |
|
Onions sliced |
| 12 |
|
Garlic clove thickly sliced |
| 2 |
t |
Powdered mustard |
| 1 |
t |
Red pepper flakes |
| 1 |
t |
Tumeric or curry powder |
| 1 |
t |
Salt |
| 1 |
|
Eggplant, about 3/4 lb |
|
|
unpeeled cut into |
|
|
1/2"X2" pieces |
| 5 |
|
Plum tomatoes |
|
|
about 3/4 lb quartered |
| 19 |
oz |
Chick peas |
|
|
rinsed and drained |
| 2 |
T |
Cilantro, or mint chopped |
INSTRUCTIONS
In a large skillet or flameproof casserole, heat the oil over high
heat. Add the cumin seeds and cook til dark brown, about 15 seconds.
Add the fennel seeds and black pepper and cook for 5 seconds. Add the
onion and garlic and reduce the heat to moderately high. Cook,
stirring frequently, until the onion and garlic are lightly browned,
about 5 minutes. Stir in the mustard, hot pepper, tumeric and salt.
Add the eggplant. Reduce the heat to moderate and cook, stirring
gently, until the eggplant is limp, about 5 minutes. Gently stir in
the chick peas, cover and simmer over low heat until the liquid
thickens to a gravy and the flavors have blended, about 5 minutes.
Season with additional salt to taste. Sprinkle the coriander over the
top and serve. Walt MM teresa@lamg.com Posted to MM-Recipes Digest V3
#263 Date: Wed, 25 Sep 1996 23:36:59 -0400 From: Walt Gray
<waltgray@mnsinc.com>
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