*  Exported from  MasterCook Mac  *
 
                 Eggplant Potato Curry w/ Basmati  and Peas
 
 Recipe By     : Jump Up and Kiss Me/pg128/tpogue@idsonline.com
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      large         eggplant -- about 2 pounds
                         salt to taste
    1      teaspoon      black onion seed + 2 T for garnish
    4      tablespoons   olive oil
    1      teaspoon      black mustard seeds
      1/2  teaspoon      cumin seed
    1      tablespoon    ginger root -- minced
    2      whole         new potatoes -- unpeeled and diced
    2      whole         carrot -- sliced thin 1/2 moon
    1      large         yellow onion -- medium dice
    2      cloves        garlic -- minced
      1/2  teaspoon      cayenne
    3      teaspoons     salt
    4      tablespoons   curry powder
    1      tablespoon    garum masala
   15      ounces        coconut milk
   15      ounces        stewed red ripe tomatoes
    1      tablespoon    brown sugar
    2                    limes -- juice from
    2      tablespoons   hot mango pickle
                         Or
    1      tablespoon    apple cider vinegar
      2/3  cup           basil -- fresh chiffonade
    2      whole         jalapeno -- minced
    2      cups          cauliflower florets -- blanched
    6      cups          water
    3      cups          basmati rice -- uncooked
    1      cup           peas -- uncooked
      1/3  cup           flat leaf parsley -- coarsely chopped
                         Lime Wedge -- for garnish
                         Ripe papaya slices -- for garnish
 
 Preheat the oven to 350F.
 
 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,mm 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.
 
                    - - - - - - - - - - - - - - - - - -
 
 
 Per serving (excluding unknown items): 744 Calories; 31g Fat (36% calories
 from fat); 17g Protein; 108g Carbohydrate; 0mg Cholesterol; 1496mg Sodium
 
 NOTES : Black onion seed is available in health food or specialty stores.
 You may substitute 1/2 teaspoon dried mustard for the black onion seed, but
 don't use dried mustard as garnish. You may substitute 2 1/2 teaspoons
 curry powder and 1/4 teaspoon each ground cardamom and ground cinnamon for
 garam masala. Hot mango pickle is a jarred condiment available at specialty
 stores and health food stores.