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Eggplant, Potato and Tomato Curry

Eggplant, Potato and Tomato Curry comes together with Oil, Cumin Seeds, Black Mustard Seeds, Asafoetida Powder, and Ginger Root. Scale it up or down for the number of people at the table.

Ingredients

• 2 tbsp
• 1/4 tsp
• 1/4 tsp
• 1/4 tsp
• 1 1/2 tsp
• 1 1/2 tsp
• 2
• 1 tsp
• 1/2 tsp
• 1 tsp
• 1/2 tsp
• 1 tsp
• 1
• 1 cup
• 2
• 1
• 2 tbsp

Method (preview)

1. 1

   Heat the oil in a medium size pot over medium heat.

2. 2

   When the oil is hot, add the cumin seeds, mustard seeds, asafoetida powder, grated ginger and finely chopped green chili.

3. 3

   Saute for 30 seconds and reduce the heat to medium-low.

4. 4

   Add the tomatoes and stir well.

5. 5

   Cover and cook for about 10 minutes, until the tomatoes are reduced to a sauce.

6. 6

   Add the cayenne pepper, turmeric, coriander, salt and the green chili.

7. 7

   Mix well for about 1 minute, until the sauce becomes cohesive.

8. 8

   Add the tuver lilva, potatoes and eggplant.

9. 9

   Stir well to coat the vegetables with the spices.

10. 10

    Add 1/2 cup water, cover and reduce the heat to a simmer; cook for 10 minutes or until the potatoes are cooked through.

11. 11

    Garnish with cilantro before serving.

12. 12

    NOTES.

13. 13

    Use one tablespoon of the paste for this recipe and save the remainder to add flavor to other dishes.

14. 14

    Contributed to the FareShare Gazette by Jennie; 27 August 2008. www.fareshare.net