Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 large eggplant -- (about 2 pounds)

  3. salt to taste

  4. 1 teaspoon black onion seeds

  5. 4 tablespoons olive oil

  6. 1 teaspoon black mustard seeds

  7. 1/2 teaspoon cumin seeds

  8. 1 tablespoon minced ginger

  9. 2 unpeeled yellow finn -- white, or -- new potatoes, cut into -- medium dice 2 carrots -- sliced into thin

  10. -- half-moons

  11. 1 large onion -- cut into medium

  12. -- dice 2 cloves minced garlic

  13. 1/2 teaspoon cayenne

  14. 3 teaspoons salt

  15. 4 tablespoons curry powder

  16. 1 tablespoon garam masala

  17. 1 15 ounce can coconut milk

  18. 1 15 ounce can stewed tomatoes

  19. 1 tablespoon brown sugar

  20. 2 limes -- juice of

  21. 2 tablespoons hot mango pickle

  22. 2/3 cup fresh basil chiffonade

  23. 2 jalapenos -- minced

  24. 2 cups blanched cauliflower florets

  25. 6 cups water

  26. 3 cups uncooked basmati rice

  27. 1 cup fresh uncooked peas

  28. 1/3 cup coarsely chopped parsley

  29. lime wedges -- for garnish

  30. Garnish:

  31. ripe papaya slices

  32. 2 tablespoons black onion seeds

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350F. Cut the eggplant into large cubes and sprinkle with 1 teaspoon salt. Set in a colander for 20 minutes. Toast the onion seeds in the oven until fragrant. In a heavy saucepan,heat 2 tablespoons of the olive oil. Add the toasted onion seed, mustard seed, cumin seed, and ginger. Cook on low heat until fragrant.

  2. Add the potatoes and carrots and brown lightly, stirring frequently. Add the onion, garlic, cayenne, salt, curry powder, and garam masala. Stir and cook on low heat for 5 minutes. Add the coconut milk, stewed tomatoes, and brown sugar. Stir, then cover and simmer for 30 minutes, stirring occasionally. In a large skillet, heat the remaining 2 tablespoons olive oil.

  3. Add the eggplant to the hot oil and brown. Add the lime juice. Remove from heat, and add the eggplant to the curry mixture along with the hot mango pickle, 1/3 cup of the basil leaves, the jalapenos, and the cauliflower. Continue cooking for 15 minutes. In the meantime, to cook the basmati rice, bring the water to boil in a medium pot, and add the rice. Bring to a boil again, lower heat and cover, and simmer for 10 minutes. Add the peas to the rice and simmer for an additional 5 minutes. Check the curry mixture and, when the potatoes are tender, turn off the heat.

  4. When the rice is ready, place a portion on each plate and create a well in the center.Spoon some curry mixture into the center of the rice, sprinkle with chopped parsley, the remaining basil, and black onion seed, and garnish with the lime and fresh papaya slices.


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