Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Indian >> Eggplant Potato Curry

Print this Recipe    Eggplant Potato Curry

EGGPLANT AND POTATO CURRY

2 medium eggplants
3 large potatoes
2 bell peppers
1/2 c. butter
1-1/2 tsp. salt
1 tsp. turmeric
1 tsp. ground ginger
1 tsp. cumin seeds
1 tsp. mustard seeds
1/2 tsp. cayenne
1/2 tsp. cinnamon
1/2 tsp. coriander
2 cloves garlic
2-1/2 c. water
4 firm tomatoes

Wash and slice eggplants, salt them well. After 30 minutes, press
out excess water; cut slices into large cubes. Peel and cube
potatoes, cut bell peppers into 1/2-inch squares. Melt butter in
large skillet. Add all spices including garlic. Saute spices in
butter for several minutes; add eggplant, potatoes, bell peppers.
Toss vegetables until evenly coated with spices. Add water, cover
pan; simmer for 20-25 minutes, stirring occasionally. Uncover
and cook over low heat for 15 more minutes. Add tomatoes and cook
just until heated through.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: Ease of Prep: Appearance:

Write an ON-LINE REVIEW and share your thoughts with others.



4 of 6 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Without tomatoes, March 12, 2004 - 07:24 PM
Reviewer: Anonymous from Norman, Oklahoma USA
My wife does not really like Indian food that much, but she loved this with pita bread. We went heavy on the Turmeric (2-1/2 tsp.) and went without the tomatoes. The dish was spicier than expected. We were very pleased with the results.

Was this review helpful to you?  Yes  No


3 of 4 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Double Dee-lish!, September 8, 2004 - 07:50 PM
Reviewer: kittopotamus from Decatur, GA
Very simple curry that smelled heavenly and tasted even better. I subbed 1/4 stick of butter for the 1/2-cup recommended, and I used chicken broth instead of water. The resulting dish was out of this world. Served with steamed Basmati rice, it was a bowl of Indian-style comfort.

Was this review helpful to you?  Yes  No


Taste: Ease of Prep: Appearance:
Hats off to you!, May 31, 2005 - 09:51 PM
Reviewer: Edward B. Gieda III from Wilkes-Barre, PA (close to Scranton!)
I've been experimenting with Indian cooking for the past year or so and this is hands-down my favorite recipe. I cook vegan, so I substituted soy margarine instead of butter. I also tweaked the cooking times by steaming the bell peppers and pre-cooking the potatoes. A good addition would be some naan and samosas for appetizer/side dish. Cheers!

Was this review helpful to you?  Yes  No


Taste: Ease of Prep: Appearance:
Good, but......., June 29, 2006 - 09:25 PM
Reviewer: Amit from New York City
Am I the only one who found this recipe WAY too salty? I could tell it wouldn't be a good idea to add the 1.5 tsp of salt it called for, and it's a good thing I didn't, or it would have been inedible. Is there some intermediate step that should be mentioned in the recipe, whereby the salt used to pull the moisture out of the eggplant slices is rinsed off or otherwise gotten rid of before being put into the pot? This step seems necessary to me, especially if additional salt is called for in the recipe.

Was this review helpful to you?  Yes  No



  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.