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| 4 Esslöffel | Vegetable oil (see note) |
| 1/2 Teelöffel | black Black mustard seeds whole |
| 1 Tasse | Peeled diced boiling potatoes; 1/2" cubes |
| 1 Tasse | Diced eggplant; 1/2" cubes |
| 1 1/2 Teelöffel | coriander seeds ground |
| 1 Teelöffel | cumin seeds ground |
| 1/4 Teelöffel | turmeric ground |
| 1/4 Teelöffel | cayenne pepper |
| 1/2 Teelöffel | salt |
| 3 Esslöffel | water |
| 1 Esslöffel | Chinese parsley; optional |
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[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.
From the MasterCook recipe list. Downloaded from Glen's Mm Recipe Archive,
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