astray recipes: Alu bagan

Categories: Main dish; Vegetarian; Potato
Yield: 1 Servings

Measure	Ingredient
1	CAThie Coppolino (TDDB08B)
2 larges	Onions, chopped
6 xes	Garlic cloves, minced
4 larges	Potatoes, peeled, chopped
1 large	Eggplant, peeled, chopped
½ pounds	(or more) Mushrooms, halved
2 larges	Tomatoes, chopped, OR 1 (16 ounce) can chopped tomatoes
	With juice
2 teaspoons	Tumeric
2 teaspoons	Curry powder
¼ teaspoon	Red chilli powder
2 teaspoons	Ground cumin
1 tablespoon	Sugar
¾ teaspoon	Ground ginger
1 teaspoon	(or more) salt
	Olive oil (as needed)
	Water (as needed)

In large skillet or electric frying pan, heat oil and saute onions and garlic until onions are golden. Add potatoes, eggplant, and mushrooms and cook over medium-high heat ten minutes. Add tomatoes and all spices to mixture along with 1 C. water. Cover and simmer, stirring occasionally, until veggies are cooked, about 30 to 40 minutes. You may need to add more water or oil as it evaporates. Serve with warmed whole wheat tortillas. We like to serve burrito style after spreading the tortilla with butter.

alu bagan