Path: swen.emba.uvm.edu!cam-news-feed2.bbnplanet.com!cam-news-hub1.bbnplanet.com!news.bbnplanet.com!news.idt.net!news.voicenet.com!wdcpop.dra.net!news.dra.com!nntp.mainstreet.net!bug.rahul.net!rahul.net!a2i!news.rt66.com!news.rt66.com!not-for-mail From: "saundra" Newsgroups: rec.food.recipes Subject: Eggplant and Mushroom Curry Followup-To: rec.food.cooking Date: 1 Oct 1997 06:17:01 -0600 Organization: nwol.net Lines: 36 Sender: phill@news.rt66.com Approved: phill@rt66.com Distribution: world Message-ID: <01bcccea$039a7900$4264d3d0@stg> Reply-To: "saundra" NNTP-Posting-Host: mack.rt66.com From: tomber@xtra.co.nz I need a potato curry recipe in which you pop mustard seeds in oil. Here is another good vegetable curry, in which you could substitute potatoes. Eggplant and Mushroom Curry 2-3 tablespoons cooking oil 1-2 tablespoons black mustard seed (Use brown if you can't find black.) 2 tablespoons sesame seed 2-3 teaspoons whole cominos (cumin seed) 1 1/2 cup chopped onion 1 1/2 -2 teaspoons salt 2-3 teaspoons turmeric 1/2-1 teaspoon (or more) ground chili peppers (chile powder without any additives) or cayenne 1 medium eggplant, peeled and cut into 1" cubes 1/2 lb. sliced mushrooms Heat oil in large, heavy pan. Add seeds and saute over very low heat about 5 minutes, or until they pop. Add onion, salt, tumeric, and ground chilis. Cook, stirring occasionally, until onion is translucent (8-10 min.). Add eggplant and mushrooms. Cover and cook, stirring often from the bottom of the pan for 15-20 min,, or until eggplant is soft, adding a little water if necessary. Serve over basmati rice and surround with green peas or a mixture of peas, onions, and carrots. ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.