- Exported from MasterCook II
Neela's Eggplant and Potato - Madhur Jaffrey
Recipe By : Madhur Jaffrey's World-of-the-East Vegetarian Cooking
1 Preparation Time :
Categories : Potatoes Vegetables
Want To Try Madhur Jaffrey
Amount Measure Ingredient -- Preparation Method -- -- --
4 tablespoons vegetable oil --See Note.
1/2 teaspoon whole black mustard seeds
1 cup peeled diced boiling potatoes --
1 cup diced eggplant --
1/2 cubes
1 1/2 teaspoons ground coriander seeds
1 teaspoon ground cumin seeds
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne
1/2 teaspoon salt
3 tablespoons water
1 tablespoon Chinese parsley -- optional
Note: 4T oil is plenty for a doubled recipe.
Prepare pots and eggplant. Start rice. Finish rest of preparation.
8- to 10-inch skillet over a medium-high flame.
wok when doubling.
When hot, put in the mustard seeds. As soon as the
mustard seeds begin to pop (this just takes a few seconds), put in the
potatoes and eggplant. Stir once. Now put in the coriander, cumin, turmeric,
cayenne, and salt. Stir and fry for about a minute. Add 3 tablespoons water,
cover immediately with a tight-fitting lid, turn heat to low and simmer
10 to 15 minutes or until potatoes are tender. Stir every now and then. If the vegetables seem to catch at the bottom of the skillet, add
another tablespoon of water. You may garnish this dish with a tablespoon of
minced Chinese parsley.
- - - - - - - - - - - - - - - - - - NOTES : Doubled, this is a generous dinner for two over rice.
