Neela’s Eggplant And Potato
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Eggs | Vegetarian | Vegetable | 1 | Servings |
INGREDIENTS
| 4 | T | Vegetable oil, see note |
| 1/2 | t | Whole black mustard seeds |
| 1 | c | Peeled diced boiling |
| potatoes 1/2" cubes | ||
| 1 | c | Diced eggplant, 1/2" cubes |
| 1 1/2 | t | Ground coriander seeds |
| 1 | t | Ground cumin seeds |
| 1/4 | t | Ground turmeric |
| 1/4 | t | Cayenne |
| 1/2 | t | Salt |
| 3 | T | Water |
| 1 | T | 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 MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 819
Calories From Fat: 508
Total Fat: 57.6g
Cholesterol: 0mg
Sodium: 1195.2mg
Potassium: 1857.8mg
Carbohydrates: 72.2g
Fiber: 12.6g
Sugar: 4.9g
Protein: 9.2g