Recipe that corresponds with International Meals Box delivered August 5-6, 2015
Ingredients:
2 eggplant from your Farm Table Box, cut into cubes
4-5 Red Potatoes, cut into cubes
2 Serrano Peppers, deseeded and chopped
¼ cup Vegetable Oil
3 t mustard seeds
1 medium onion, sliced
½ t chili powder
1 t ground dried turmeric
2 t ground cumin
2 t ground coriander
2 t minced garlic
1 t minced fresh ginger
2 t Garam Masala
2 t caraway seed
¼ cup soy sauce
Directions: First fill a large bowl with cold water then cut the eggplant into 3/4 inch cubes, and immediately place into the water to keep from turning brown. Pour the oil and mustard seeds into a pot, and place over medium heat. Cook until the seeds begin to pop, being careful not to let them burn. Next, stir in the onion, and cook until tender. Sprinkle in the chili powder, turmeric, cumin, coriander, garlic, ginger, garam masala, and caraway seed; cook for a minute or two to release the flavor. Drain the eggplant, add it to the pot, and saute it for a few minutes. Pour in the potatoes, and soy sauce, then add enough water to cover. Turn the heat to high, bring to a boil, then turn heat to low and simmer for approximately 30 minutes until potatoes have cooked.
