potato and eggplant curry

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for those who like curry...

 

 

* Exported from MasterCook *

 

Potato and Eggplant (Brinjal) Curry

 

Recipe By :Henrie Geyser

Serving Size : 6 Preparation Time :0:00

Categories : Stews {Posted}

 

Amount Measure Ingredient -- Preparation Method

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

6 potatoes (6 to 8) -- peeled, quartered

16 ounces canned whole peeled tomatoes

2 tablespoons cooking oil

4 garlic cloves

2 fresh chillies -- finely diced

3 thin aubergines -- halved lengthwise, cubed

3 onions -- divided

(two finely sliced, one quartered)

4 bay leaves

1 tablespoon fresh ginger

1 tablespoon hot curry powder -- and

1 tablespoon mild spicy curry powder -- (Rajah)

1/2 tablespoon turmeric

1 small tin tomato paste

salt and pepper

Tabasco sauce -- a few drops

Optional extras:

1/2 cup fresh coriander (dhania) leaves -- coarsely chopped

6 curry leaves

6 cardamom seeds -- crushed)

 

In a large saucepan boil the potato pieces, aubergine and turmeric until the

potatoes just start softening. Drain and set aside, but keep covered.

 

In a large, deep pan, fry the onions in oil until they start colouring, then add

the chillies, garlic, ginger, bay leaves and curry powder (plus the " optionals "

if you are using them).

 

Mix well and fry for about two minutes Then add one cup of water, stir well and

reduce the heat to a simmer.

 

Open the cans of tomatoes and chop the tomatoes coarsely. Add the tomatoes and

the liquid from the can to the onion mix. Add the tomato paste and stir well. If

the sauce needs thinning, add a little more water. Add a few drops of Tabasco

sauce. Taste and adjust seasoning.

 

Now add the potato and aubergine mix to the sauce and stir in well. Simmer for a

few minutes.

 

Serve piping hot with basmatic rice and sambals. Serves 4 [or 6].

 

SERVING: " It is a simple, unpretentious dish and you can drink most wines with

it. My wife likes red. I enjoy a slightly fruity cold white wine. " - Henrie

 

Source:

" Henrie's Hotch Potch South African Bistro 2002-09-06 "

S(Archived):

" http://iafrica.com/highlife/kitchenlife/ "

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Per Serving (excluding unknown items): 295 Calories; 6g Fat (17.4% calories from

fat); 9g Protein; 58g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 310mg

Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 1 Fat.

 

NOTES : This is one of Henrie's favourite dishes. " I stretch this dish by

serving good bread, lots of rice and a simple tomato, onion, lettuce and

cucumber salad with it. This dish is ideal for entertaining because you can make

it well in advance. The longer it stands the better it tastes. And, if you are a

curry-holic like me you would probably enjoy the leftovers on sandwiches the

next day.

 

Nutr. Assoc. : 4600 2470 0 0 2049 3234 0 0 0 0 492 492 0 0 0 0 0 383 92 253

 

..

=^..^= PatH (Pat Hanneman)

KP Slimmer Meals Cookbook Complete

Ready for download: http://home.earthlink.net/~kitpath/