🫙 From the Spice Rack
Peas, Potato and Eggplant Curry
2 lg Potatoes 1 md Eggplant 1 c Frozen peas 2 ea Garlic cloves 1/4 lb Ginger 1 ea Dried hot chili, -=OR=- 1/4 ts Chili powder 1 ea Onion 1/2 ts Turmeric powder 2 tb Vegetable oil
sideeasy
Ingredients8 items
Ingredients
- 2large potatoes
- 1medium eggplant
- 1cup frozen peas
- 2ea garlic cloves
- 1/4lbginger
- 1ea dried hot chili, -=or=-
- 1/4tsp chili powder
- 1ea onion
Directions
- 1
2 lg Potatoes 1 md Eggplant 1 c Frozen peas 2 ea Garlic cloves 1/4 lb Ginger 1 ea Dried hot chili, -=OR=- 1/4 ts Chili powder 1 ea Onion 1/2
- 2
Each potato cut into 16 sections is the ideal.) Cut eggplant into thin slices, about 2 to 3 inches long
- 3
Put it in water
- 4
With 2 tablespoons of water, blend the cloves of garlic, ginger, dried chili or chili powder, and onion
- 5
Make it a thick mixture
- 6
Put a cooking pot over a low heat
- 7
Add turmeric powder and blended spices
- 8
When the spices become relatively thick, add potatoes