This differs in many ways for the original, French style recipe in that it has potatoes, fenugreek & mustard seed, and no tomatoes!
This makes a great lunch or supper dish served with some steamed brown rice and either plain yogurt or either of the cucumber or beet recipes just given.
Serves 4
2 cups cubed eggplants (1 inch cubes, sprinkled with salt for 30 mins then rinsed in cold water and drained)
2 cups 1 inch cubed waxy potatoes, (starchy ones will break down)..even more special is to use fresh small new potatoes just cut in halves
1 cup chopped bell pepper
3 cloves garlic smashed and minced
2 cups zucchini sliced 1/4 inch thick
2tbsp neutral oil
1/3 tsp mustard seed
1/2 tsp fenugreek seed
1tsp ground turmeric
2 tsp grated fresh gingeroot
1 tsp sea salt
1tsp ground coriander
1/2 tsp ground black pepper
1/2 tbsp honey or Agave syrup
1/2 cup hot/boiling water
cilantro or fresh parsley leaves to garnish
Heat the oil in a deep skillet and add the mustard seeds, and allow them to pop, then add the fenugreek, potatoes and turmeric.
Cover and cook on medium high for 5-8 mins..shaking frequently to move them around.
Add the remaining ingredients, cover and cook over low heat for 25-30 mins or until the veggies are all tender.
Check for seasonings and serve
This is also better heated and served the day after it has been prepared.
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