*  Exported from  MasterCook II  *
 
                Neela’s Eggplant and Potato - Madhur Jaffrey
 
 Recipe By     : Madhur Jaffrey’s World-of-the-East Vegetarian Cooking
 Serving Size  : 1    Preparation Time :0:30
 Categories    : Potatoes                         Vegetables
                 Want To Try                      Madhur Jaffrey
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      tablespoons   vegetable oil -- * See Note.
      1/2  teaspoon      whole black mustard seeds
    1      cup           peeled diced boiling potatoes -- 1/2 cubes
    1      cup           diced eggplant -- 1/2 cubes
    1 1/2  teaspoons     ground coriander seeds
    1      teaspoon      ground cumin seeds
      1/4  teaspoon      ground turmeric
      1/4  teaspoon      cayenne
      1/2  teaspoon      salt
    3      tablespoons   water
    1      tablespoon    Chinese parsley -- optional
 
 * Note: 4T oil is plenty for a doubled recipe.
 [Prepare pots and eggplant. Start rice. Finish rest of preparation.]
 Heat the oil in an 8- to 10-inch skillet over a medium-high flame. [Or, use
 wok when doubling.] When hot, put in the mustard seeds.  As soon as the
 mustard seeds begin to pop (this just takes a few  seconds), put in the
 potatoes and eggplant. Stir once. Now put in the coriander, cumin, turmeric,
 cayenne, and salt. Stir and fry for about a minute. Add 3 tablespoons water,
 cover immediately with a tight-fitting lid,  turn heat to low and simmer
 gently 10 to 15 minutes or until potatoes  are tender. Stir every now and
 then. If the vegetables seem to catch at the bottom of the skillet, add
 another  tablespoon of water. You may garnish this dish with a tablespoon of
 minced Chinese parsley.
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Doubled, this is a generous dinner for two over rice.