Ingredients
2 large potatoes
1 medium eggplant
1 cup frozen peas
2 each garlic cloves
1/4 lb ginger
1 each dried hot chili, -=or=-
1/4 tsp chili powder
1 each 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
It is quite feasible to follow the history of recipes far back into the far past, certainly as far back as the Egypt of the Pharoahs, and maybe further still. In practice though, sadly, these ancient records were just very basic pictorial instructions for preparing meals.
Interestingly, the oldest recipe in existence, according to experts in ancient history are a few clay tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. Progressing into The time of the romans around 25BC a roman called Apicius created a few scripts describing recipes cooked by wealthy roman citizens. He tells us how the meals of wealthy Romans were divided into starters, main meal and afters, a style of dining still practiced today. He also tells us how the ancient chefs were skilled in the use of a wide range of herbs, including a few you will know for example bay, rue and dill. Later, in the 15th century, people returning from the crusades brought us many foods and spices from Arab countries, including coriander, basil and rosemary. These new culinary innovations was responsible for an explosion in manuscripts on cooking, many of which still exist in private cookery archives. Like it or not, the introduction of TV gave us cooking programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Peas~ Potato & Eggplant Curry recipe.
