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Name: Peas, Potato and Eggplant Curry
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 1/4 lb Ginger; 1/2 ts Turmeric powder; 2 Garlic; 1 Dried hot chili, -=OR=-; 2 tb Vegetable oil; 1 c Frozen peas; 2 lg Potatoes; 1 Onion; 1 md Eggplant; 1/4 ts Chili powder; Salt, to taste

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INGREDIENTS

1/4 lb Ginger
1/2 ts Turmeric powder
2 Garlic
1 Dried hot chili, -=OR=-
2 tb Vegetable oil
1 c Frozen peas
2 lg Potatoes
1 Onion
1 md Eggplant
1/4 ts Chili powder
Salt, to taste

Servings

INSTRUCTIONS

Wash and cut potatoes in small pieces. (Each potato cut into 16 sections is the ideal.) Cut eggplant into thin slices, about 2 to 3 inches long. Put it in water. With 2 tablespoons of water, blend the cloves of garlic, ginger, dried chili or chili powder, and onion. Make it a thick mixture. Put a cooking pot over a low heat. Add oil. Add turmeric powder and blended spices. When the spices become relatively thick, add potatoes. Mix thoroughly and put the lid on the pot. Let it cook for 3 minutes. Now add sliced eggplant. Mix thoroughly. Add 1/2 cup of water. Put the lid on. Cook for 8 minutes. You may want to check the vegetables to make sure that the bottom does not burn. Add peas and salt. Mix all vegetables and put the lid back on. Cook for 4 to 9 minutes. When the eggplant feels soft, turn off the heat. Mix again. Serve hot or warm. Anadi Naik in "Vegetarian Journal Reports" Posted by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

NOTES

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Peas, Potato and Eggplant Curry

1/4 lb Ginger
1/2 ts Turmeric powder
2 Garlic
1 Dried hot chili, -=OR=-
2 tb Vegetable oil
1 c Frozen peas
2 lg Potatoes
1 Onion
1 md Eggplant
1/4 ts Chili powder
 Salt, to taste

Wash and cut potatoes in small pieces.  (Each potato cut into 16  sections is the ideal.)  Cut eggplant into thin slices, about 2 to 3  inches long. Put it in water.    With 2 tablespoons of water, blend the cloves of garlic, ginger, dried  chili or chili powder, and onion.  Make it a thick mixture.    Put a cooking pot over a low heat.  Add oil.  Add turmeric powder and  blended spices.  When the spices become relatively thick, add  potatoes. Mix thoroughly and put the lid on the pot.  Let it cook for        3    minutes.    Now add sliced eggplant.  Mix thoroughly.  Add 1/2 cup of water.  Put  the lid on.  Cook for 8 minutes.  You may want to check the  vegetables to make sure that the bottom does not burn.    Add peas and salt.  Mix all vegetables and put the lid back on.  Cook  for 4 to 9 minutes.  When the eggplant feels soft, turn off the heat.  Mix again.    Serve hot or warm.    Anadi Naik in "Vegetarian Journal Reports"  Posted by Karen Mintzias    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

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Nutrition

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Serving Size: 1 Serving (417g)
Recipe Makes: 4 Servings

Calories: 279
Calories from Fat: 49 (18%)

Amt Per Serving		% DV

	Total Fat 5.4g	7 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 1.6g
Cholesterol 0mg		0 %
Sodium 95.6mg		3 %
Potassium 1317.2mg		35 %
Total Carbohydrate 53g		16 %
	Dietary Fiber 11.4g	46 %
	Sugars, other 41.6g
Protein 7.8g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 279

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