Peas, Potato And Eggplant Curry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Indian | Indian, Main dish, Vegan, Vegetables | 4 | Servings |
INGREDIENTS
| 2 | Potatoes | |
| 1 | Eggplant | |
| 1 | c | Frozen peas |
| 2 | Garlic cloves | |
| 1/4 | lb | Ginger, Ginger =OR=- |
| 1/4 | t | Chili powder |
| 1 | Onion | |
| 1/2 | t | Turmeric powder |
| 2 | T | Vegetable oil |
| Salt, to taste |
INSTRUCTIONS
Wash and cut potatoes in small pieces. (Each potato cut into 16 sections is the ideal.) Cut eggplant into thin slices, about 2 to 3 inches long. Put it in water. With 2 tablespoons of water, blend the cloves of garlic, ginger, dried chili or chili powder, and onion. Make it a thick mixture. Put a cooking pot over a low heat. Add oil. Add turmeric powder and blended spices. When the spices become relatively thick, add potatoes. Mix thoroughly and put the lid on the pot. Let it cook for 3 minutes. Now add sliced eggplant. Mix thoroughly. Add 1/2 cup of water. Put the lid on. Cook for 8 minutes. You may want to check the vegetables to make sure that the bottom does not burn. Add peas and salt. Mix all vegetables and put the lid back on. Cook for 4 to 9 minutes. When the eggplant feels soft, turn off the heat. Mix again. Serve hot or warm. Anadi Naik in "Vegetarian Journal Reports" Posted by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 173
Calories From Fat: 64
Total Fat: 7.3g
Cholesterol: 0mg
Sodium: 118.6mg
Potassium: 492.5mg
Carbohydrates: 24.1g
Fiber: 4.1g
Sugar: 3.7g
Protein: 4.1g