Eggplant Potato Curry
with Basmati and Peas

1 large  eggplant, about 2 pounds

salt to taste

1 teaspoon  black onion seed *

plus 2 Tablespoons more for garnish

4 Tablespoons  olive oil

1 teaspoon  black mustard seeds

1/2 teaspoon  cumin seed

1 Tablespoon  ginger root, minced

2 whole  new potatoes, unpeeled and diced

2 whole  carrot, sliced thin in half-moons

1 large  yellow onion, medium dice

2 cloves  garlic, minced

1/2 teaspoon   cayenne

3 teaspoons  salt

4 Tablespoons  curry powder

1 Tablespoon  garam masala **

15 ounces  coconut milk

15 ounces  stewed red ripe tomatoes

1 Tablespoon   brown sugar

2   limes, juice from

2 Tablespoons  hot mango pickle ***
(or 1 Tablespoon apple cider vinegar)

2/3 cup  basil, fresh chiffonade

2 whole  jalapeno, minced

2 cups  cauliflower florets, blanched

6 cups  water

3 cups  basmati rice, uncooked

1 cup  peas, uncooked

1/3 cup  flat leaf parsley -- coarsely chopped

lime wedges, for garnish

ripe papaya slices, for garnish

1. Preheat the oven to 350F.

2. Cut the eggplant into large cubes and sprinkle with 1 teaspoon  salt. Set in a colander for 20 minutes.

3. Toast the onion seeds in the oven until fragrant. 

4. In a heavy saucepan, heat 2 tablespoons of the olive oil.  Add the toasted onion seed, mustard seed, cumin seed, and ginger.  Cook on low heat until fragrant. 

5. Add the potatoes and carrots and brown lightly, stirring frequently.  Add the onion, garlic, cayenne, salt, curry powder, and garam masala.  Stir and cook on low heat for 5 minutes. 

6. Add the coconut milk, stewed tomatoes, and brown sugar.   Stir, then cover and simmer for 30 minutes, stirring occasionally.

7.  In a large skillet, heat the remaining  2 tablespoons olive oil.

8. Add the eggplant to the hot oil and brown.  Add the lime juice.

9. Remove from heat, and add the eggplant to the curry mixture  along with the hot mango pickle, 1/3 cup of the basil leaves, the jalapenos, and the cauliflower.  Continue cooking for 15 minutes.

10. In the meantime, to cook the basmati rice, bring the water to boil in a medium pot, and add the rice.  Bring to a boil again. Lower heat, cover, and simmer for 10 minutes. 

11. Add the peas to  the rice and simmer for an additional 5 minutes.

12. Check the curry mixture and, when the potatoes are tender, turn  off the heat. 

13. When the rice is ready, place a portion on each  plate and create a well in the center.  Spoon some curry mixture  into the center of the rice, sprinkle with chopped parsley, the remaining basil, black onion seed, and garnish with the lime and  fresh papaya slices.

Serves: 6


Per serving (excluding unknown items): 744 Calories; 31g Fat (36%  calories from fat);17g Protein; 108g Carbohydrate; 0mg Cholesterol;  1496mg Sodium

NOTES :

* Black onion seed is available in health food or specialty  stores.   You may substitute 1/2 teaspoon dried mustard for the black onion seed, but don't use dried mustard as garnish. 

** You may substitute 2 1/2 teaspoons curry powder and 1/4 teaspoon each ground cardamom and ground cinnamon for garam masala. 

*** Hot mango pickle is a jarred condiment available at specialty stores and health food stores.

source: Jump Up and Kiss Me: Spicy Vegetarian Cooking

by

Jennifer Trainer Thompson