Eggplant, potato & chick pea stew
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | tablespoon | Mustard seeds |
| ½ | tablespoon | Ginger, grated |
| 1 | pounds | Tomatoes, chopped |
| ½ | cup | Chick peas, soaked |
| 5 | cups | Water |
| ½ | teaspoon | Turmeric |
| 3 | tablespoons | Cilantro, chopped |
| 1½ | pounds | Eggplant |
| 1½ | pounds | Red potatoes |
| Olive oil spray | ||
| ½ | tablespoon | Coriander |
| 1½ | tablespoon | Lime juice |
| Salt & pepper | ||
| 1½ | tablespoon | Olive oil |
Directions
Place mustard seeds in heavy casserole over moderate heat. Cover & dry dry until the seeds sputter & pop. Add ginger, tomato, chick peas, water & turmeric & half the cilantro. Bring to a boil, reduce heat & gently boil for 1 to 1½ hours.
While chick peas are cooking, roast vegetables. Preheat oven to 375F.
Cut eggplant & potatoes into 1" pieces & toss together. Spray 2 cookie sheets with oil. Spread sheets with vegetables & spray them with oil. Sprinkle with coriander & bake for 45 minutes. Sprinkle with lime juice.
Fold vegetables into the hot stew & season with salt & pepper. Cover & barely simmer for 10 to 15 minutes. Sprinkle with the rest of the cilantro & drizzle with oil.
Yamuna Devi, "Yamuna's Table"