Ingredients
2 large potatoes
1 medium eggplant
1 cup frozen peas
2 garlic cloves
1/4 lb ginger
1 dried hot chili, -=or=-
1/4 tsp chili powder
1 onion
1/2 tsp turmeric powder
2 tbsp vegetable oil
1 salt, to taste
Directions
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
Servings: 4 servings
Peas Potato & Eggplant Curry Recipe brought to you by Recipe Ideas
Categories: Eggplant; Potato; Vegetable
The History of Recipes
Academics have tracked the existence of recipes way back into antiquity, in truth as far back as the early Egyptians, and possibly even further. Interesting though that maybe, mostly, these old recipes were just simple hieroglyphic or cunieform instructions for preparing food.
Progressing into The time of the romans 25BC a roman called Apicius compiled a few scripts which described recipes cooked by the Romans. In his works, Apicius tells us how the roman meals were divided into appetizers, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the cooks of his times used a wide range of spices, including many that are still in use today for example bay, rue and dill. Over the next few centuries, the rich and powerful families of Wesstern Europe tried to offer the most exotic banquets, and consequentially chefs and their recipes became highly prized. Even so, it was during the nineteenth century that fine cookery and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to assembling, testing, and recording recipes of the day. By the arrival of the twentieth century, cookery books were starting to become popular due to better eduction, increased leisure time and disposable income. |
We hope you enjoy this Peas Potato & Eggplant Curry recipe.
