Neela's Eggplant And Potato - Madhur Jaffrey

Recipe Ingredients

4 tablespoons	60ml	Vegetable oil - * see note.
1/2 teaspoon	2.5ml	Whole black mustard seeds
1 cup	237ml	Peeled diced boiling potatoes - 1/2" cubes
1 cup	146g / 5.1oz	Diced eggplant - 1/2" cubes
1 1/2 teaspoons	7.5ml	Ground coriander seeds
1 teaspoon	5ml	Ground cumin seeds
1/4 teaspoon	1.3ml	Ground turmeric
1/4 teaspoon	1.3ml	Cayenne
1/2 teaspoon	2.5ml	Salt
3 tablespoons	45ml	Water
1 tablespoon	15ml	Chinese parsley - optional

Recipe Instructions

* 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 10-inch skillet over a medium-high 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 tight-fitting 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.

Source:
Madhur Jaffrey's World-of-the-East Vegetarian Cooking

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