Date: Wed, 10 Nov 93 08:15:19 CST
From: mindy.s.mymudes@uwrf.edu
BANGON ALOO
Eggplant with Potatoes
3/4 lb. eggplant
1/2 lb. potatoes
1/3 cup sliced onion
1/2 tsp cumin seeds
1/2 tsp roasted and crushed coriander seeds
1 tsp grated ginger root
4-5 cloves garlic, finely chopped
1/2 tsp chili powder
1/4 tsp tumeric
1 tbsp nonfat yogurt
1/2 tsp sugar
1-2 green chilis, chopped
1/3 cup chopped tomato
1 tbsp lemon juice
2 tbsp chopped cilantro leaves
Wash the eggplant. Cut it into quarters lengthwise, then, holding the pieces
together, cut them across into 1/2 inch chunks. Scrub the potatoes thoroughly
and don't peel them. Cut into quarters and cut quarters twice so you get 12
bite size pieces from each tater. Very slowly dryfry onion until it turns
light brown (slowly carmelizing the onions)Add cumin and coriander seeds, stir
for a minute, then add ginger, half garlic, chili powder, tumeric and cook
over very high heat, adding a couple of tablespoons of water as necessary
to keep the spice paste from sticking. Spices should deepen in color, this
should not take more than two minutes. Add eggplant, yogurt, sugar, and green
chilis. Mix all togetherand cook 2-3 minutes. Add 2/3 cup of water, lower
heat and and simmer 15 minutes, with lid firmly on. Add taters, peppers, and
tomatoes. Make sure lid is very tight, simmer another 10 minutes, checking
occassionally so it is not burning or sticking.. If too dry, add a bit more
water. Lastly, add cilantro, garlic, and lemon juice, cook 1 more minute,
gently stir to mix, then turn off heat.
kwlacto lacto