Alu Bagan Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1: CAThie Coppolino, TDDB08B
2 large: Onions, chopped
Garlic cloves, minced
4 large: Potatoes, peeled, chopped
1 large: Eggplant, peeled, chopped
1/2 lbs: , (or more) Mushrooms, halved
2 large: Tomatoes, chopped, OR 1, (16 ounce) can chopped tomatoes
With juice,
2 tsp: Tumeric,
2 tsp: Curry powder,
1/4 tsp: Red chilli powder,
2 tsp: Ground cumin,
1 tbsp: Sugar,
3/4 tsp: Ground ginger,
1 tsp: , (or more) salt
Olive oil, as needed
Water, as needed
Directions:
In large skillet or electric frying pan, heat oil and saute 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 C. water. Cover and simmer, stirring
occasionally, until veggies are cooked, about 30 to 40 minutes. 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.
Source from luhu.jp
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 C. water. Cover and simmer, stirring
occasionally, until veggies are cooked, about 30 to 40 minutes. 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.
Source from luhu.jp