Peas, Potato, and Eggplant Curry

2 large potatoes
1 medium eggplant
1 cup frozen peas
2 cloves garlic
1/4 pound ginger
1 dried hot chili or 1/4 teaspoon chili powder
1 onion
1/2 teaspoon turmeric powder

Wash and cut potatoes in small pieces. Cut eggplant into thin slices, about 2-3 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 into 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 3 minutes. Now, add sliced eggplant. Mix thoroughly. Add 1/2 cup . water . Put lid on. Cook for 8 minutes. You may want to check the veggies to make sure the bottom does not burn. Add peas and salt. Mix all veggies and put lid back. Cook for 4 to 9 minutes. When the eggplants feels soft, turn off the heat, mix again. Serve hot or warm. Brown Basmati rice is good with this.

Click Here to Comment on This Recipe

Related Recipes:

Browse: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Ingredient Search     |     Cuisine Search