Eggplant Potato Curry With Basmati Rice And Peas

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Eggplant Potato Curry With Basmati Rice And Peas

 

1 large eggplant, about 2 pounds

salt to taste

1 teaspoon black onion seeds

4 tablespoons olive oil

1 teaspoon black mustard seeds

1/2 teaspoon cumin seeds

1 tablespoon minced ginger

2 unpeeled, white, or new potatoes, cut into medium dice

2 carrots, sliced into thin half-moons

1 large onion, cut into medium dice

2 cloves minced garlic

1/2 teaspoon cayenne

3 teaspoons salt

4 tablespoons curry powder

1 tablespoon garam masala

1 15 ounce can coconut milk

1 15 ounce can stewed tomatoes

1 tablespoon brown sugar

2 limes, juice of

2 tablespoons hot mango pickle

2/3 cup fresh basil chiffonade

2 jalapenos, minced

2 cups blanched cauliflower florets

6 cups water

3 cups uncooked basmati rice

1 cup fresh uncooked peas

1/3 cup coarsely chopped parsley

lime wedges, for garnish

 

Garnish:

ripe papaya slices

2 tablespoons black onion seeds

 

Preheat the oven to 350 degrees. Cut the eggplant into large cubes and

sprinkle with 1 teaspoon salt. Set in a colander for 20 minutes. Toast the onion

seeds in the oven until fragrant. In a heavy saucepan,heat 2 tablespoons of the

olive oil. Add the toasted onion seed, mustard seed, cumin seed, and ginger.

Cook on low heat until fragrant.

Add the potatoes and carrots and brown lightly, stirring frequently. Add the

onion, garlic, cayenne, salt, curry powder, and garam masala. Stir and cook on

low heat for 5 minutes. Add the coconut milk, stewed tomatoes, and brown sugar.

Stir, then cover and simmer for 30 minutes, stirring occasionally. In a large

skillet, heat the remaining 2 tablespoons olive oil

 

Add the eggplant to the hot oil and brown. Add the lime juice. Remove from

heat, and add the eggplant to the curry mixture along with the hot mango pickle,

1/3 cup of the basil leaves, the jalapenos, and the cauliflower. Continue

cooking for 15 minutes. In the meantime, to cook the basmati rice, bring the

water to boil in a medium pot, and add the rice. Bring to a boil again, lower

heat and cover, and simmer for 10 minutes. Add the peas to the rice and simmer

for an additional 5 minutes. Check the curry mixture and, when the potatoes are

tender, turn off the heat.

When the rice is ready, place a portion on each plate and create a well in the

center.Spoon some curry mixture into the center of the rice, sprinkle with

chopped parsley, the remaining basil, and black onion seed, and garnish with the

lime and fresh papaya slices.

serves 6.