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FareShare Gazette -- April 2008 Recipes

Make FareShare Gazette -- April 2008 Recipes at home with Eggplant, Potatoes, Cayenne Pepper, Coarse Salt, and Light Vegetable Oil. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 lb
• 1 lb
• 1 tsp
• 1 1/2 tsp
• 4 tbsp
• 1 tsp

Method (preview)

1. 1

   Cut the eggplant, unpeeled, into 1-inch pieces or cubes.

2. 2

   Peel the potatoes and cut them into 1-inch cubes.

3. 3

   Put the vegetables in a bowl.

4. 4

   Sprinkle on the turmeric, coriander, cayenne and salt; mix well to coat evenly with the spices.

5. 5

   Heat the oil in a large skillet over high heat for 3 minutes.

6. 6

   Add the fenugreek seeds and fry until they turn dark brown (10 to 15 seconds).

7. 7

   Add the vegetables, shake the pan a few times and let the vegetables sizzle undisturbed for 1 or 2 minutes.

8. 8

   Fry the vegetables, turning them, for 5 minutes until the spices start clinging to the vegetables and the eggplant looks limp and begins to steam.

9. 9

   Lower the heat and cook, covered, for 20 minutes, turning the vegetables often to ensure that they are cooking evenly.

10. 10

    Be careful not to break the fragile pieces of vegetables.

11. 11

    Sprinkle on the mango powder and fry uncovered, turning them regularly, for 5 minutes or until they look glazed.

12. 12

    Serve warm or at room temperature.

13. 13

    Don't over-cook the fenugreek seeds or they will become bitter. H.