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 1/2 moons

1 large yellow onion, medium dice

2 cloves garlic, minced

1/2 teaspoon cayenne

3 teaspoons salt

4 Tablespoons curry powder

1 Tablespoon garum 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 Wedge, for garnish

Ripe papaya slices, for garnish


Preheat the oven to 350F.

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

Toast the onion seeds in the oven until fragrant. 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. 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. Add the coconut milk, stewed tomatoes, and brown

sugar. Stir, then cover and simmer for 30 minutes, stirring occasionally.

In a large skillet, heat the remaining 2 tablespoons olive oil. Add the eggplant to the hot oil and brown. Add the lime juice. 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.

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

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

NOTE : 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 groundcardamom and ground cinnamon for garam masala. Hot mango pickle is a jarred condiment available at specialty stores and health food stores.

recipe source: Jump Up and Kiss Me (page 128)