| 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.
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