| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Indian |
Indian |
1 |
Servings |
INGREDIENTS
| 1 |
|
Saute medium of choice |
| 1 |
tb |
Mustard seeds |
| 2 |
ts |
Cumin seeds |
| 1 1/2 |
c |
Chopped onion |
| 1 1/2 |
ts |
Salt |
| 2 |
ts |
Turmeric |
| 1/4 |
ts |
Cayenne |
| 2 |
md |
Eggplants cut into_1"_cubes |
| 1 |
|
Water, as needed |
| 2 |
c |
Frozen or fresh green peas |
| 1 |
sm |
Bunch fresh cilantro, minced |
|
|
(optional) |
INSTRUCTIONS
Heat saute medium in very large deep skillet. Add seeds and saute until
they begin to pop. (5 min.)
Add onion, salt, turmeric and cayenne. Cook, stirring occasionally for 8-10
min until onion is transluscent.
Add egplant. Cook stirring from bottom regularly for 15-20 min. until
eggplant is soft. Add water if needed. Cover pan between stirrings.
Steam peas until just tender and bright green. Serve curry over rice,
topped with peas and freshly minced cilantry. ENJOY!!!
Posted by AlisaMcG to AOL. [Rev. SKS, oil removed]
From the recipe files of Sue Smith, SueSmith9@aol.com. Formatted using
1.80á
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”