Eggplant Curry Recipe

Free Recipe Eggplant Curry

Recipe Type: Free Misc Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 1

Ingredients for Eggplant Curry Recipe

2 tb Butter; and/or peanut oil
1 tb Mustard seeds
2 tb Sesame seeds
2 ts Cumin seeds
1-1/2 c Chopped onion
1-1/2 ts Salt; or more
2 ts Turmeric
1/4 ts Cayenne; or more
2 md Eggplants; as described and
-cut into 1-inch cubes
Water; as needed
2 c Green peas; fresh or frozen
1 bn Fresh cilantro; chopped

Eggplant Curry Preparation

EGGPLANT: 7 to 8 inches long; 4-inch diameter at roundest point. Heat butter or oil over medium heat in a very large, deep skillet or Dutch oven. Add seeds and saute until they begin to pop (5 minutes). Add onion, salt, turmeric, and cayenne. Cook, stirring occasionally, for 8 to 10 minutes, or until the onion is translucent. Add eggplant and salt. Cook, stirring from the bottom regularly, for 15 to 20 minutes-until the eggplant is soft. You might need to add a little water if the mixture is too dry. Cover the pan between stirrings. Steam the peas until they are just tender and bright green. Serve the curry over rice, topped with peas and freshly minced cilantro. Each serving provides: Calories, 130; Protein, 5 g; Carbohydrates, 16 g; Fat, 6 g; Sodium, 660 mg; Cholesterol, 12 mg; Dietary Fiber, 6 g. Recipe from MOOSEWOOD COOKBOOK by Mollie Katzen © 1977, 1992, used with permission of Ten Speed Press; CompuCook’s Recipe Collection. Posted by phannema@wizard.ucr.edu and mcBuster on 97 Recipe by: Moosewood

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