Bombay Rice Curry

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Bombay Rice Curry Ingredients

1 c Onion; finely chopped	2 ts Ground red pepper or chili
2 ts Oil	;water as needed
1 c Eggplant cubes; peeled	4 c Brown rice; precooked, still
1/2 c Raw nuts (peanuts, cashews,	1/2 c Raisins (optional)
1 c Fresh tomato cubes; peeled	1/2 c Coconut; shredded (optional)
1 c Apple cubes; peeled	NUTRITIONAL INFO PER SERVING
2 lg Garlic cloves; peeled	377 Calories
1/2 ts Ground turmeric	6 g Protein
1/2 ts Ground cinnamon	62 g Carbohydrate
1/2 ts Ground coriander	13 g Fat
1 ts Freshly ground pepper (more	2 1/2 Bread servings
1 ts Salt	2 1/2 Fat servings
1 ts Cumin seeds	1 Vegetable serving
1 ts Mustard or dill seeds	1 Fruit serving

Instructions for Bombay Rice Curry

Saute onions in oil in a skillet. Meanwhile, crush eggplant, nuts, tomato, apple and garlic on a slab or pound into a paste with mortar and pestle, adding water if needed to form a soft mass. (Tiny lumps are fine). Blend spices into the paste, and then stir all into the soft onions. Taste and adjust spice level--it is easy to add at this point. Quickly whisk in enough water to make the spiced vegetable sauce like thick soup. Pour over warm rice. Garnish with raisins or coconut if desired. Source: Vegetarian Journal, Mar-Apr 94/MM by DEEANNE File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: RiceCuisine: Indian

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