2 large onions, chopped
In large skillet or electric frying pan, heat oil and sauté onions and garlic until onions are golden. Add potatoes, eggplant, and mushrooms and cook over medium-high heat ten minutes. Add tomatoes and all spices to mixture along with 1 cup . water . Cover and simmer, stirring occasionally, until veggies are cooked, about 30 to 40 minutes.
6 cloves garlic, minced
4 large potatoes, peeled and chopped
1 large eggplant, peeled and chopped
1/2 pound (or more) mushrooms, halved
2 large tomatoes, chopped or 1 16 ounce can chopped with juice
2 teaspoons turmeric
2 teaspoons curry powder
1/4 teaspoon red chili powder
2 teaspoons ground cumin
1 tablespoon sugar
3/4 teaspoon ground ginger
1 teaspoon (or more) salt
olive oil (as needed)
water (as needed)
You may need to add more water or oil as it evaporates.
Serve with warmed whole wheat tortillas.
We like to serve burrito style after spreading the tortilla with butter.
Very good mix of spices. Quite delicious. I added additional veggies, like green beans, cauliflower etc, and diminished the potatoes. Also, bumped up the ginger and added some red pepper.
d spencer, california
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