Peas potato & eggplant curry
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Peas potato & eggplant curry
  Peas    Potato    Eggplant    Curry    Indian    Vegetables  
Last updated 6/12/2012 12:50:03 AM. Recipe ID 11541. Report a problem with this recipe.
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      Title: Peas potato & eggplant curry
 Categories: Main dish, Indian, Vegetables, Vegetarian
      Yield: 4 Servings
      2 lg Potatoes
      1 md Eggplant
      1 c  Frozen peas
      2    Garlic cloves
    1/4 lb Ginger
      1    Dried hot chili, -=OR=-
    1/4 ts Chili powder
      1    Onion
    1/2 ts Turmeric powder
      2 tb Vegetable oil
           Salt, to taste
  Wash and cut potatoes in small pieces.  (Each potato cut into 16
  sections is the ideal.)  Cut eggplant into thin slices, about 2 to 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 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 for
        3    minutes.
  Now add sliced eggplant.  Mix thoroughly.  Add 1/2 cup of water. Put
  the lid on.  Cook for 8 minutes.  You may want to check the
  vegetables to make sure that the bottom does not burn.
  Add peas and salt.  Mix all vegetables and put the lid back on. Cook
  for 4 to 9 minutes.  When the eggplant feels soft, turn off the heat.
  Mix again.
  Serve hot or warm.
  Anadi Naik in "Vegetarian Journal Reports"  Posted by Karen Mintzias

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Recipe ID 11541 (Apr 03, 2005)

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