Recipe - Eggplant Curry

2 tablespoon Butter; and/or peanut oil
1 tablespoon Mustard seeds
2 tablespoon Sesame seeds
2 teaspoon Cumin seeds
1 One half cup Chopped onion
1 One half teaspoon Salt; or more
2 teaspoon Turmeric
One fourth teaspoon Cayenne; or more
2 md Eggplants; as described and
cut into 1inch cubes
Water; as needed
2 cup Green peas; fresh or frozen
1 bn Fresh cilantro; chopped

EGGPLANT: 7 to 8 inches long; 4inch 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 minutesuntil 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