Cauliflower Eggplant Curry
Remove thick stems of cauliflower and cut them into small pieces. Separate the head into florets and slice.
2 tablespoons oil
1 teaspoon black mustard seed
1/2 teaspoon turmeric powder
1 teaspoon curry powder
1 teaspoon salt
1/4 cup water
1 cup peas
1 tomato, finely chopped
juice of 1 lemon (2 tablespoons)
Cut eggplant into 1/2 inch cubes. Heat oil in heavy pot with a lid. When very hot, add mustard seed and cover quickly. The seeds will pop wildly; when the sound dies down, turn off the flame, open the lid, and immediately add the spices and the cauliflower. Stir to coat with spices and oil. Add 1/4 cup water and eggplant.
Cube potatoes and boil them separately until partially cooked before adding them.
Continue cooking over medium heat, adding 1 or 2 tablespoons of water from time to time, stirring gently. Add peas about 5 minutes before serving. At the last minute, add finely chopped tomato. Turn off heat and add lemon juice.
Serves 6 to 8.
This dish is delicious!!! This was my first time cooking eggplant, and I found this recipe to very easy to follow and simply delicious!!!!!!
s dobey, grovetown
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