Neela's Eggplant and Potato - Madhur Jaffrey

* Exported from MasterCook II *

Neela's Eggplant and Potato - Madhur Jaffrey

Recipe By : Madhur Jaffrey's World-of-the-East Vegetarian Cooking
Serving Size : 1 Preparation Time :0:30
Categories : Potatoes Vegetables
Want To Try Madhur Jaffrey

Amount Measure Ingredient -- Preparation Method
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4 tablespoons vegetable oil -- * See Note.
1/2 teaspoon whole black mustard seeds
1 cup peeled diced boiling potatoes -- 1/2" cubes
1 cup diced eggplant -- 1/2" cubes
1 1/2 teaspoons ground coriander seeds
1 teaspoon ground cumin seeds
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne
1/2 teaspoon salt
3 tablespoons water
1 tablespoon Chinese parsley -- optional

* 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.

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