Text 2671, 99 rader
Skriven 2006-07-02 11:22:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: HOME AGAIN 913
======================
 ML> We were going to a place called Pasta Plus Sunday a week ago,
 DS> Where is it?  Don't think I've heard of it.

Our friend Eden mentioned it to us, and if it's the
place I was thinking of, it's in the island between
US 1 NB and SB just north of the 198 intersection in
Bowie, so within a few blocks of the Indian market
of which you speak.

 DS> While there we stopped at an Indian market that we'd seen several
 ML> How are the prices?
 DS> To tell the truth, I wasn't paying much attention at the time.

I know, you're so enthralled on finding a cool new store
that your internal comparison-shopping-o-meter disables
itself. That happens to me a little and to Carol a lot:
but whatever effect the enthusiasm has on me wears off
when time comes to actually purchase something.

Eggplant Potato Curry
cat: vegan, curry
servings: 6

1 large eggplant - about 2 lb
salt to taste
1 ts black onion seed 
4 Tb olive oil
1 ts black mustard seeds
1/2 ts cumin seed
1 Tb ginger root - minced
2 whole new potatoes - unpeeled and diced
2 whole carrot - sliced thin 1/2 moon
1 lg yellow onion - md dice
2 cloves garlic - minced
1/2 ts cayenne
3 ts salt
4 Tb curry powder
1 Tb garam masala
15 oz coconut milk
15 oz stewed red ripe tomatoes
1 Tb brown sugar
2 limes - juice from
2 Tb hot mango pickle
- or 1 Tb apple cider vinegar
2/3 c basil - fresh chiffonade
2 whole jalapeno - minced
2 c cauliflower florets - blanched
6 c water
3 c basmati rice - uncooked
1 c peas - uncooked
1/3 c flat leaf parsley - coarsely chopped
lime wedge - for garnish
ripe papaya slices - for garnish
2 ts black onion - seeds for garnish

Death By Curry - Eggplant Potato Curry

Preheat the oven to 350F. Toast the onion seeds in the
oven until fragrant.

Cut the eggplant into large cubes and sprinkle with 1 ts
salt. Set in a colander for 20 min.

In a heavy saucepan, heat 2 Tb 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 min. Add the
coconut milk, stewed tomatoes, and brown sugar. Stir,
then cover and simmer for 30 min, stirring occasionally.
In a skillet, heat the remaining 2 Tb olive oil and brown
eggplant. Add the lime juice. Remove from heat, and add
the eggplant to the curry mixture along with the hot
mango pickle, 1/3 c of the basil leaves, the jalapenos,
and the cauliflower. Continue cooking for 15 min. 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 min. Add
the peas to the rice and simmer for an additional 5 min.
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.

NOTES : Black onion seed is available in health food or
specialty stores. You may substitute 1/2 ts dried mustard
for the black onion seed, but dont use dried mustard as
garnish. You may substitute 2 1/2 ts curry powder and
1/4 ts each ground cardamom and ground cinnamon for
garam masala. Hot mango pickle is a jarred condiment
available at specialty stores and health food stores.

Jennifer Trainer Thompson, Jump Up and Kiss Me
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