Eggplant And Potato Indian Recipes
EGGPLANT AND POTATO (INDIAN)
From Madhur Jaffrey's World of the East Vegetarian Cooking. I have tried this with cauliflower instead of the eggplant, which was good, but I usually make it with carrots instead of the eggplant because even from a young age, Chef #784894 didn't like eggplant. Of course the dish is good with eggplant too! I just noticed that it calls for "boiling potatoes". I always use baking potatoes. Are they called "russet potatoes"? I also always double the recipe's spices and use a whole eggplant and cut up potatoes to equal the amount of eggplant.
Provided by mliss29
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil over medium-high heat in a big skillet.
- When hot, put in the mustard seeds.
- When they start to pop, put in the vegetables. Stir once.
- Add seasonings. Stir and fry for a minute.
- Add 3 tablespoons of water, lower heat, cover, and simmer 10-15 minutes.
- Stir every now and then. If vegetables stick, add a little water.
- Dish is done when the potatoes are tender.
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