Eggplant and Potato Curry - ERMC X

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* Exported from MasterCook Mac *

 

Eggplant and Potato Curry - East Africa

 

Recipe By : A World of Curries - DeWitt and Pais

Serving Size : 4 Preparation Time :0:00

Categories : AWOC - African A World of Curries

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 med eggplant -- cut into 1 " cubes

2 tsps salt

1/4 c vegetable oil

2 onions -- chopped

2 cloves garlic -- chopped

1 tsp cumin seeds -- crushed

1 tsp coriander seeds -- crushed

1 tsp ground cardamom

1 tsp grated ginger root

1/2 tsp ground turmeric

3 sm dried hot red chili peppers -- crushed

as piquins or santakas

2 lg potatoes, peeled -- cut into 1 " cubes

1 tomato -- chopped

1 tsp tomato paste

1 c water

 

Toss eggplant cubes with salt and let sit 10 minutes. Heat oil in large

skillet, add onions and garlic, and saute for 8 minutes. Add spices and

chilies and saute for 2 minutes. Drain eggplant cubes on paper towels.

Add eggplant to sauteed mixture and saute until slightly golden about 5

minutes. Add potatoes and more oil if necessary, and saute them until

lightly brown about 15 minutes. Add the tomato paste and water and cook

uncovered over low heat for 15 minutes, or until potatoes are soft and

sauce is thick.

 

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Per serving (excluding unknown items): 227 Calories; 14g Fat (53%

calories from fat); 4g Protein; 25g Carbohydrate; 0mg Cholesterol;

1089mg Sodium

 

 

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