*  Exported from  MasterCook  *
                        PEAS POTATO & EGGPLANT CURRY
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Dish                        Indian
                 Vegetables                       Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lg           Potatoes
    1       md           Eggplant
    1       c            Frozen peas
    2                    Garlic cloves
      1/4   lb           Ginger
    1                    Dried hot chili, -ÿÿ
      1/4   ts           Chili powder
    1                    Onion
      1/2   ts           Turmeric powder
    2       tb           Vegetable oil
                         Salt, to taste
   Wash and cut potatoes in small pieces.  (Each potato
   cut into 16 sections is the ideal.)  Cut eggplant into
   thin slices, about 2 to 3 inches long. Put it in water.
   With 2 tablespoons of water, blend the cloves of
   garlic, ginger, dried chili or chili powder, and
   onion.  Make it a thick mixture.
   Put a cooking pot over a low heat.  Add oil.  Add
   turmeric powder and blended spices.  When the spices
   become relatively thick, add potatoes. Mix thoroughly
   and put the lid on the pot.  Let it cook for 3 minutes.
   Now add sliced eggplant.  Mix thoroughly.  Add 1/2 cup
   of water.  Put the lid on.  Cook for 8 minutes.  You
   may want to check the vegetables to make sure that the
   bottom does not burn.
   Add peas and salt.  Mix all vegetables and put the lid
   back on.  Cook for 4 to 9 minutes.  When the eggplant
   feels soft, turn off the heat. Mix again.
   Serve hot or warm.
   Anadi Naik in “Vegetarian Journal Reports”  Posted by
   Karen Mintzias
                    - - - - - - - - - - - - - - - - - -