| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
|
Vegetables, Eggplant |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Vegetable oil plus 2 tablespoons |
| 1 1/2 |
ts |
Cumin seed |
| 1/2 |
ts |
Fennel seeds |
| 1/2 |
ts |
Black peppercorns cracked |
| 2 |
md |
Onions sliced |
| 12 |
lg |
Garlic clove thickly sliced |
| 2 |
ts |
Powdered mustard |
| 1 |
ts |
Red pepper flakes |
| 1 |
ts |
Tumeric or curry powder |
| 1 |
ts |
Salt |
| 1 |
sm |
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 |
tb |
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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