Eggplant and Potato
 
 
Author:
Recipe type: Rice
Serves: 2-3
Ingredients
  • 4 tbs olive oil
  • ½ tsp whole black mustard seeds
  • 1 cup peeled diced potatoes 1cm cubes
  • 1 cup diced eggplant 1 cm cubes
  • 1½ tsp ground coriander seeds
  • 1 tsp ground cumin seeds
  • ¼ tsp ground turmeric
  • ¼ tsp cayenne
  • ½ tsp salt
  • 3 tbs water
  • 1 tsp continental parsley
Instructions
  1. Put rice on.
  2. Heat the oil in a fry pan over a medium-high flame or use a wok. When hot, put in the mustard seeds. As soon as the mustard seeds begin to pop 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
  3. gently 10 to 15 minutes or until potatoes are tender. Stir every now and then. Add another tablespoon of water as seeds stick to bottom of pan. Garnish with parsley.
Recipe by Harvest Hub at https://harvesthub.com.au/latestnews/farm-recipes-week-1738/