Eggplant Potato Curry With Basmati Rice And Peas - Bear

December 17, 2006

Hi Bear,

This sounds very good. I wonder if you could steer me in the right directions

of where to find black mustard seeds and black onion seeds. I've had a hard

time finding them before.

Thanks,

Judy

-

Bear

;

gourmet-garden-of-good-eatin

Sunday, December 17, 2006 10:34 AM

Eggplant Potato Curry With

Basmati Rice And Peas

Eggplant Potato Curry With Basmati Rice And Peas

1 large eggplant, about 2 pounds

salt to taste

1 teaspoon black onion seeds

4 tablespoons olive oil

1 teaspoon black mustard seeds

1/2 teaspoon cumin seeds

1 tablespoon minced ginger

2 unpeeled, white, or new potatoes, cut into medium dice

2 carrots, sliced into thin half-moons

1 large onion, cut into medium dice

2 cloves minced garlic

1/2 teaspoon cayenne

3 teaspoons salt

4 tablespoons curry powder

1 tablespoon garam masala

1 15 ounce can coconut milk

1 15 ounce can stewed tomatoes

1 tablespoon brown sugar

2 limes, juice of

2 tablespoons hot mango pickle

2/3 cup fresh basil chiffonade

2 jalapenos, minced

2 cups blanched cauliflower florets

6 cups water

3 cups uncooked basmati rice

1 cup fresh uncooked peas

1/3 cup coarsely chopped parsley

lime wedges, for garnish

Garnish:

ripe papaya slices

2 tablespoons black onion seeds

Preheat the oven to 350 degrees. 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.

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

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.

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.

serves 6.

December 17, 2006

Are there any ethnic areas near you? A market that has Indian or Pakistani

customers would certainly carry these.

wwjd <jtwigg wrote:

Hi Bear,

This sounds very good. I wonder if you could steer me in the right directions of

where to find black mustard seeds and black onion seeds. I've had a hard time

finding them before.

Thanks,

Judy

-

Bear

;

gourmet-garden-of-good-eatin

Sunday, December 17, 2006 10:34 AM

Eggplant Potato Curry With

Basmati Rice And Peas

Eggplant Potato Curry With Basmati Rice And Peas

1 large eggplant, about 2 pounds

salt to taste

1 teaspoon black onion seeds

4 tablespoons olive oil

1 teaspoon black mustard seeds

1/2 teaspoon cumin seeds

1 tablespoon minced ginger

2 unpeeled, white, or new potatoes, cut into medium dice

2 carrots, sliced into thin half-moons

1 large onion, cut into medium dice

2 cloves minced garlic

1/2 teaspoon cayenne

3 teaspoons salt

4 tablespoons curry powder

1 tablespoon garam masala

1 15 ounce can coconut milk

1 15 ounce can stewed tomatoes

1 tablespoon brown sugar

2 limes, juice of

2 tablespoons hot mango pickle

2/3 cup fresh basil chiffonade

2 jalapenos, minced

2 cups blanched cauliflower florets

6 cups water

3 cups uncooked basmati rice

1 cup fresh uncooked peas

1/3 cup coarsely chopped parsley

lime wedges, for garnish

Garnish:

ripe papaya slices

2 tablespoons black onion seeds

Preheat the oven to 350 degrees. 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.

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

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.

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.

serves 6.

December 17, 2006

I'll have to look and see. I'm not sure. Next time I'm in one of the Indian

Rest. , I'll have to ask them. Maybe they know. I'll also look on the

Yellow Pages and see. Thanks.

Judy

-

robin koloms

Sunday, December 17, 2006 11:34 AM

Re: Eggplant Potato Curry

With Basmati Rice And Peas - Bear

Are there any ethnic areas near you? A market that has Indian or Pakistani

customers would certainly carry these.

wwjd <jtwigg wrote:

Hi Bear,

This sounds very good. I wonder if you could steer me in the right directions

of where to find black mustard seeds and black onion seeds. I've had a hard time

finding them before.

Thanks,

Judy

-

Bear

;

gourmet-garden-of-good-eatin

Sunday, December 17, 2006 10:34 AM

Eggplant Potato Curry With

Basmati Rice And Peas

Eggplant Potato Curry With Basmati Rice And Peas

1 large eggplant, about 2 pounds

salt to taste

1 teaspoon black onion seeds

4 tablespoons olive oil

1 teaspoon black mustard seeds

1/2 teaspoon cumin seeds

1 tablespoon minced ginger

2 unpeeled, white, or new potatoes, cut into medium dice

2 carrots, sliced into thin half-moons

1 large onion, cut into medium dice

2 cloves minced garlic

1/2 teaspoon cayenne

3 teaspoons salt

4 tablespoons curry powder

1 tablespoon garam masala

1 15 ounce can coconut milk

1 15 ounce can stewed tomatoes

1 tablespoon brown sugar

2 limes, juice of

2 tablespoons hot mango pickle

2/3 cup fresh basil chiffonade

2 jalapenos, minced

2 cups blanched cauliflower florets

6 cups water

3 cups uncooked basmati rice

1 cup fresh uncooked peas

1/3 cup coarsely chopped parsley

lime wedges, for garnish

Garnish:

ripe papaya slices

2 tablespoons black onion seeds

Preheat the oven to 350 degrees. 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.

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

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.

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.

serves 6.

December 18, 2006

Judy,

Most likely www.bazaarofindia.com will have them.

GB

,

" wwjd " <jtwigg wrote:

>

> Hi Bear,

> This sounds very good. I wonder if you could steer me in the right

directions of where to find black mustard seeds and black onion seeds.

I've had a hard time finding them before.

> Thanks,

> Judy

> -

> Bear

> ;

gourmet-garden-of-good-eatin

> Sunday, December 17, 2006 10:34 AM

> Eggplant

Potato Curry With Basmati Rice And Peas

>

> Eggplant Potato Curry With Basmati Rice And Peas

>

> 1 large eggplant, about 2 pounds

> salt to taste

> 1 teaspoon black onion seeds

> 4 tablespoons olive oil

> 1 teaspoon black mustard seeds

> 1/2 teaspoon cumin seeds

> 1 tablespoon minced ginger

> 2 unpeeled, white, or new potatoes, cut into medium dice

> 2 carrots, sliced into thin half-moons

> 1 large onion, cut into medium dice

> 2 cloves minced garlic

> 1/2 teaspoon cayenne

> 3 teaspoons salt

> 4 tablespoons curry powder

> 1 tablespoon garam masala

> 1 15 ounce can coconut milk

> 1 15 ounce can stewed tomatoes

> 1 tablespoon brown sugar

> 2 limes, juice of

> 2 tablespoons hot mango pickle

> 2/3 cup fresh basil chiffonade

> 2 jalapenos, minced

> 2 cups blanched cauliflower florets

> 6 cups water

> 3 cups uncooked basmati rice

> 1 cup fresh uncooked peas

> 1/3 cup coarsely chopped parsley

> lime wedges, for garnish

>

> Garnish:

> ripe papaya slices

> 2 tablespoons black onion seeds

>

> Preheat the oven to 350 degrees. 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.

> 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

>

> 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.

> 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.

> serves 6.

>

January 2, 2007

Thanks. I saw the black mustard seeds, but not the black onions seeds on that

site. Do you have one for those possibly?

Judy

-

greatyoga

Monday, December 18, 2006 2:16 PM