| 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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