Eggplant and Mushroom Curry
2 to 3 tablespoons oil
Heat oil in large, heavy pan. Add seeds and sauté over very low heat about 5 minutes, or until they pop. Add onion, salt, turmeric, and ground chilis. Cook, stirring occasionally, until onion is translucent (8-10 minutes.). Add eggplant and mushrooms. Cover and cook, stirring often from the bottom of the pan for 15-20 min, or until eggplant is soft, adding a little water if necessary. Serve over basmati rice and surround with green peas or a mixture of peas, onions, and carrots.
1 tablespoon black mustard seed
2 tablespoons sesame seed
2 to 3 teaspoons whole cominos (cumin seed)
1-1/2 cups chopped onion
1-1/2 to 2 teaspoons salt
2 to 3 teaspoons turmeric
1/2 teaspoon ground chili peppers (chile powder without any additives) or cayenne
1 medium eggplant, peeled and cut into
1 inch cubes
1/2 pound sliced mushrooms
Anonymous, Location not stated.
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