Tuesday, November 30, 2010

Por Favor- Recipe?

One of you posted a recipe last summer for curried vegetables. It was so delicious and I want to make it again and I can't remember which one of you amazing women gave it.
If it was you, would you give me the link?
I need to use up the rest of the eggplant and green beans and I want to use them in that recipe.


  1. You have Google Reader, right? I think its search function works on past posts as well. Worth a try if no one gets back to you.

  2. Not me, sorry Ms moon, but it sounds delicious.

  3. I can offer you this one--simple and tasty:


    * 3 tablespoons olive oil
    * 1 tablespoon curry powder
    * 1/2 teaspoon cumin seeds
    * 1 eggplant, cubed
    * 3 jalapeno peppers, seeded and minced
    * 4 Yukon Gold potatoes, cubed
    * 3 tomatoes, diced
    * 1/2 teaspoon salt
    * 1/2 teaspoon chili powder
    * 1/2 teaspoon ground turmeric
    * 1/4 cup chopped fresh cilantro


    1. In a Dutch oven or large pot over medium heat, heat oil with curry powder and cumin until aromatic. Stir in eggplant, jalapenos, potatoes, tomatoes, salt, chili powder and turmeric. Cover and cook 30 to 45 minutes, adding water if necessary to maintain a stew-like consistency.
    2. Sprinkle with cilantro before serving.

  4. Mwa- Too many hits on that one. I've tried.

    Elisabeth- It WAS delicious.

    Syd- Sounds very similar. But the eggplant was cooked beforehand.
    And I think there were tomatoes. Maybe not. Thank-you. I'll use that one if the other one doesn't show up.

  5. Try this, my friend is the consulate in Mumbai, India...

    2 lb eggplant
    4 medium tomatoes
    3 teaspoon fresh chopped coriander
    1/2 cup ghee (butter)
    1/2 cup finely chopped onion
    Add as much curry powder or masala spice as you like. Salt to taste.

    Directions: How to Cook Curried Eggplant (Bhartha)

    1. Pre heat oven to 450 deg. 2. Bake in the middle level of the oven for 1 hr. or till very tender and 3. While they are still warm, peel and crush the eggplants. 4. Heat oil and fry onions till soft and clear. Do not brown. 5. Add the tomatoes and fry for 2 minutes. 6. Add the eggplants and stir until mostly all liquid disappears and the mixture leaves the side. 7. Remove to bowl, sprinkle coriander and serve at once.

  6. Syd- Okay. I see that tomatoes are in there. Duh. Thank-you again.

    David- YOU ARE REAL! We are so pleased to hear from you! I am incorporating both yours and Syd's recipes. Thank-you so much for the input.


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