Cauliflower Eggplant Curry

(1 vote)

1 cauliflower
1 eggplant
2 tablespoons oil
1 teaspoon black mustard seed
1/2 teaspoon turmeric powder
1 teaspoon curry powder
1 teaspoon salt
1/4 cup water
2 potatoes
1 cup peas
1 tomato, finely chopped
juice of 1 lemon (2 tablespoons)

Remove thick stems of cauliflower and cut them into small pieces. Separate the head into florets and slice.

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.


Comments:

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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