Title: Bombay rice curry
 Categories: Vegetables, Grains/rice, India
      Yield: 5 Servings
 
      1 c  Onion; finely chopped
      2 ts Oil
      1 c  Eggplant cubes; peeled
    1/2 c  Raw nuts (peanuts, cashews,
           -or pecans)
      1 c  Fresh tomato cubes; peeled
      1 c  Apple cubes; peeled
      2 lg Garlic cloves; peeled
    1/2 ts Ground turmeric
    1/2 ts Ground cinnamon
    1/2 ts Ground coriander
      1 ts Freshly ground pepper (more
           -to taste, if desired)
      1 ts Salt
      1 ts Cumin seeds
      1 ts Mustard or dill seeds
      2 ts Ground red pepper or chili
           -powder
           ;water as needed
      4 c  Brown rice; precooked, still
           -warm (brown Basmati is
           -best)
    1/2 c  Raisins (optional)
    1/2 c  Coconut; shredded (optional)

MMMMM----------------NUTRITIONAL INFO PER SERVING---------------------
    377    Calories
      6 g  Protein
     62 g  Carbohydrate
     13 g  Fat
  2 1/2    Bread servings
  2 1/2    Fat servings
      1    Vegetable serving
      1    Fruit serving
 
   Saute onions in oil in a skillet. Meanwhile, crush eggplant, nuts,
  tomato, apple and garlic on a slab or pound into a paste with mortar
  and pestle, adding water if needed to form a soft mass. (Tiny lumps
  are fine). Blend spices into the paste, and then stir all into the
  soft onions. Taste and adjust spice level--it is easy to add at this
  point. Quickly whisk in enough water to make the spiced vegetable
  sauce like thick soup. Pour over warm rice. Garnish with raisins or
  coconut if desired.