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Vegetable curry (mcg)

Yield: 1 Servings

Ingredients:

• 1 Saute medium of choice
• 1 tb Mustard seeds
• 2 ts Cumin seeds
• 1 1/2 c Chopped onion
• 1 1/2 ts Salt
• 2 ts Turmeric
• 1/4 ts Cayenne
• 2 md Eggplants cut into_1"_cubes
• 1 Water as needed
• 2 c Frozen or fresh green peas
• 1 sm Bunch fresh cilantro

Instructions:

minced (optional) Heat saute medium in very large deep skillet. Add seeds and saute until they begin to pop. (5 min.) Add onion salt turmeric and cayenne. Cook stirring occasionally for 8-10 min until onion is transluscent. Add egplant. Cook stirring from bottom regularly for 15-20 min. until eggplant is soft. Add water if needed. Cover pan between stirrings. Steam peas until just tender and bright green. Serve curry over rice topped with peas and freshly minced cilantry. ENJOY!!! Posted by AlisaMcG to AOL. [Rev. SKS oil removed] From the recipe files of Sue Smith SueSmith9@aol.com. Formatted using 1.80á

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