Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Onion; chopped |
| 2 teaspoons | Oil |
| 3 \N | Garlic cloves |
| \N \N | Salt |
| \N \N | Fresh lime juice |
| 1 \N | Tomato; diced |
| 1 teaspoon | Chili powder |
| 1 teaspoon | Garam Masala; or less |
| \N \N | Salt; to taste |
| 1 \N | Potato; cubed |
| 1 \N | Eggplant; cubed |
| ½ cup | Water |
| \N \N | Fresh cilantro leaves |
| \N \N | Plum chutney |
OPTIONAL GARNISH
1. Saute chopped onion in oil until brown. Meanwhile puree peeled garlic cloves with a few grains of salt and enough fresh lime juice to form a paste. Add garlic and tomato to onions; stir to combine; saute until it forms a sauce. Add red chilli powder (or flakes), garam masala, and salt.
Cook it for a couple of minutes to temper.
2. Add eggplant and potato cubes; stir to coat. Add ½ cup water; reduce heat. Let it cook, stirring occasionally, until done (about 15 minutes).
Serve garnished with cilantro leaves. Offer plum chutney or other sweet-sour relish. EACH: 161 cals, 6g fat (28% cff).
TIP: The smaller the cubes, the faster they cook. Cut potatoes into ¾-inch bites and eggplant into 1-inch bites so that they cook evenly. An alternative to garam masala: season to taste with a mixture of pumpkin pie spice and curry powder.
Serve as entree with basmati rice and a cucumber raita; or as a side dish with a spicy chicken or fish. Email from Pat Hanneman <kitpath@...> 1/99
Recipe by: Hanneman (1998) Riverside, CA Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Jan 15, 1999, converted by MM_Buster v2.0l.