Recipe - Neelas Eggplant And Potato

4 tablespoon Vegetable oil (see note)
One half teaspoon Whole black mustard seeds
1 cup Peeled minced boiling
potatoes; 1/2" cubes
1 cup Diced eggplant; 1/2" cubes
1 One half teaspoon Ground coriander seeds
1 teaspoon Ground cumin seeds
One fourth teaspoon Ground turmeric
One fourth teaspoon Cayenne
One half teaspoon Salt
3 tablespoon Water
1 tablespoon Chinese parsley; optional

Date: Mon, 4 Mar 1996 10:08:00 +0100

From: Sykes.Kaye@uniface.nl (Kaye Sykes)

Recipe By : Madhur Jaffrey's WorldoftheEast Vegetarian Cooking

Note: 4T oil is plenty for a doubled recipe.

[Prepare pots and eggplant. Start rice. Finish rest of preparation.]

Heat the oil in an 8 to 10inch skillet over a mediumhigh flame. [Or,
use wok when doubling.] When hot, put in the mustard seeds. As soon as the
mustard seeds begin to pop (this just takes a few seconds), put in the
potatoes and eggplant. Stir once. Now put in the coriander, cumin,
turmeric, cayenne, and salt. Stir and fry for about a minute. Add 3
tablespoons water, cover immediately with a tightfitting lid, turn heat to
low and simmer gently 10 to 15 minutes or until potatoes are tender. Stir
every now and then. If the vegetables seem to catch at the bottom of the
skillet, add another tablespoon of water. You may garnish this dish with a
tablespoon of minced Chinese parsley.

NOTES : Doubled, this is a generous dinner for two over rice.

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