Name: Neela's Eggplant and Potato
Ingredients: 4 tb Vegetable oil (see note); 1/2 ts Whole black mustard seeds; 1 c Peeled diced boiling potatoes; 1/2" cubes; 1 c Diced eggplant; 1/2" cubes; 1 1/2 ts Ground coriander seeds; 1 ts Ground cumin seeds; 1/4 ts Ground turmeric; 1/4 ts Cayenne; 1/2 ts Salt; 3 tb Water; 1 tb Chinese parsley; optional

So what does the Christ-honoring, non-materialistic family look like? They invest primarily in the things that will leave this world with them and as a team they are all on this same pursuit. They experience freedom and more time for the things most important because they have limited resources that they own in order not to be owned by them. They experience constant joy because the only source of joy they expect is from the Lord. They do not need to have stuff to impress others because the only person they seek to please is the Lord. They have no compelling love for the shadows of the world because their hearts see the true Substance, the beauty of God’s marvelous light. They have their priorities right: things are to be used and people are to be loved. They are content people following Christ and therefore have a great family because their mutual trust is not in material things which will let us down, but in the One who always delivers.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Eggs	Vegetarian	Vegetable	1	Servings

INGREDIENTS

4	tb	Vegetable oil (see note)
1/2	ts	Whole black mustard seeds
1	c	Peeled diced boiling potatoes; 1/2" cubes
1	c	Diced eggplant; 1/2" cubes
1 1/2	ts	Ground coriander seeds
1	ts	Ground cumin seeds
1/4	ts	Ground turmeric
1/4	ts	Cayenne
1/2	ts	Salt
3	tb	Water
1	tb	Chinese parsley; optional

INSTRUCTIONS

Date: Mon, 4 Mar 1996 10:08:00 +0100
From: Sykes.Kaye@uniface.nl (Kaye Sykes)
Recipe By     : Madhur Jaffrey's World-of-the-East Vegetarian Cooking
Note: 4T oil is plenty for a doubled recipe.
[Prepare pots and eggplant. Start rice. Finish rest of preparation.]
Heat the oil in an 8- to 10-inch skillet over a medium-high flame.  [Or,
use wok when doubling.] When hot, put in the mustard seeds. As soon as the
mustard seeds begin to pop (this just takes a few seconds), put in the
potatoes and eggplant.  Stir once.  Now put in the coriander, cumin,
turmeric, cayenne, and salt. Stir and fry for about a minute. Add 3
tablespoons water, cover immediately with a tight-fitting lid, turn heat to
low and simmer gently 10 to 15 minutes or until potatoes are tender. Stir
every now and then. If the vegetables seem to catch at the bottom of the
skillet, add another tablespoon of water. You may garnish this dish with a
tablespoon of minced Chinese parsley.
NOTES : Doubled, this is a generous dinner for two over rice.
MC-RECIPE@MASTERCOOK.COM
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