Vegetable Curry Mcg

Ingredients

1 saute medium of choice 1 tbsp mustard seeds 2 tsp cumin seeds 1 1/2 cup chopped onion 1 1/2 tsp salt 2 tsp turmeric 1/4 tsp cayenne 2 medium eggplants cut into_1_cubes 1 water, as needed 2 cup frozen or fresh green peas 1 small bunch fresh cilantro, minced 1 (optional)	Advertisements

Preparation
 
Heat saute medium in very large deep skillet. Add seeds and saute
until they begin to pop. (5 min.)

Add onion, salt, turmeric and cayenne. Cook, stirring occasionally
for 8-10 min until onion is transluscent.

Add egplant. Cook stirring from bottom regularly for 15-20 min. until
eggplant is soft. Add water if needed. Cover pan between stirrings.

Steam peas until just tender and bright green. Serve curry over rice,
topped with peas and freshly minced cilantry. ENJOY!!!

Posted by AlisaMcG to AOL. [Rev. SKS, oil removed]

From the recipe files of Sue Smith, [email protected]. Formatted using
1.80á

 

 
Servings: 1

 

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