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.



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