Eggplant And Potato Curry.....Lovely!!

A Curry is always welcome; whether it is winter, spring, summer, or fall. I would like to share this recipe with you so you will experience the ecstasy of this dish...the aroma of fresh cilantro blended with garam masala, and mustard seeds...and....perfectly vegetarian.

You will need:
Serves 4 - 6
-  5 medium eggplants cut in half lengthwise, then sliced 1 inch thick crosswise.
-  5 medium to big potatoes cut in half lengthwise, then sliced 1 inch thick crosswise and parboiled.
-  1 cup prepared tomato sauce or 2 Tbsp. tomato paste + 1 Tsp. sugar.
-  1 big onion sliced into rings.
-  5 cloves of garlic finely chopped.
-  1 inch worth of fresh ginger root finely chopped.
-  1 bunch cilantro (fresh coriander) chopped.
-  2 Tbsp. ready made curry powder dissolved into enough water to make a smooth paste.
-  1 Tbsp. Garam Masala.

Garam Masala End Product
Photo Courtesy Of Wikipedia
On Google
File:Garam Masala new 2008-1.jpg
Spices Required To Make A
Garam Masala
Photo Courtesy Of Wikipedia
On Google
-  1 Tbsp. mustard seed.
-  1 hot chili (optional) thinly sliced.
-  Olive oil.
- Heat olive oil in a karahi, wok, or large deep skillet.
-  Add the mustard seed and and wait till it starts popping (notice the beautiful aroma!)
-  Add the onion and stir fry till soft.
-  Add garlic, ginger and chili and stir fry.
-  Add potatoes and stir fry them with the rest for a minute.
-  Add eggplant and mix well.
-  Add tomato sauce or paste and mix well.

-  Add the curry paste.
-  Mix well until well incorporated.
-  Cover, lower heat, and let simmer 10 to 15 minutes. Keep checking the doneness of the eggplant and potatoes. They both need to have a slight bite.
-  When eggplant and potatoes are cooked to your satisfaction, uncover and add the Garam Masala, stir, and cook a minute longer.
-  Turn off heat and add the chopped cilantro.Mix well.
-  Let cool before serving with chapati or naan bread.

Enjoy tremendously!


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