Ingredients
- 1 cup oil
- 5 cups onions (sliced)
- 1½ cups garlic (sliced paper thin)
- 10 potatoes (parcooked to just underdone and cubed to 2")
- 5 pounds eggplant (2" cubes)
- 1 cup water
- ½ cup lemon juice
- 8 tomatoes (quartered and seeded)
Curry Spice Mixture
- 1½ teaspoon turmeric
- 5 Tablespoons cumin
- 2 Tablespoons coriander
Instructions
- Sweat onion and garlic in oil. Add potato and eggplant and stir fry until light brown.
- Add spice mixture.
- Add liquids, cover for 5 min and let simmer over low heat until potatoes are tended. Salt, pepper, and cayenne to taste.
- Remove from heat, stir in tomatoes and cool.
- Garnish with lemon wedge, cilantro, scallions.
I’m so excited to see this recipe! Halfway through reading I realized it was my handwriting. The card is from 2001 when Govinda was hired to make Nepalese dumplings and chatpat for dim sum. My job was to help him and document the recipes for Jerry because Govinda was playing hard to get and didn’t want to spill the beans 😆