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
We can trace the history of meal recipes way back into antiquity, in fact as far as the early Egyptians, and possibly even further. Interesting though that is, these, old records were just primitive pictorial recipes for food preparation.
In fact, the most ancient recipe found, according to Professor Solomon Katz, is a collection of stone tablets in Sumerian 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 making drinkers feel exhilarated and blissful. Later on, in Roman times around 25BC a roman called Apicius compiled a few scripts showing how to cook the recipes prepared by wealthy Romans. In his works, he describes how the roman meals were separated into appetizers, entrees and desserts, a style of dining still practiced today. Aspicius describes how the cooks of Roman times were skilled in the use of a good variety of spices and herbs, including some familiar names for example basil, fennel and dill. Later on in the 1400s, people returning from the crusades brought us many new foods, spices and herbs from the Middle-East, including spices such as coriander, parsley, basil and rosemary. The introduction of these new culinary ideas led to an outbreak in books on cooking, many of which still exist in private collections. For the next few years, the rich and powerful families of Wesstern Europe strove to lay on the best banquets, and as a result chefs and their collection of recipes were greatly in demand. However, it was during the 1800s the formal cooking and recipe collections really came of age. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to collecting, testing, and writing down recipes common in their social group. The introduction of the TV brings us celebrity TV chefs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes such as those found on this site. |
We hope you enjoy this Peas~ Potato & Eggplant Curry recipe.
