This Indian stew may be made up to a day ahead and re-heated.
Serves 6
3 Tbls. vegetable oil
1 bay leaf
a pinch of cinnamon
1 tsp. cardamom
1/2 c. chopped onion
1 lb. (about 2-3) med.-sized eggplants
1 lb. potatoes, peeled and diced
2 med. sized carrots, peeled and diced
1/4 tsp. tumeric
1 Tbls. coriander
1/2 tsp. cayenne (optional)
1 tsp. salt
about 1 c. chicken or vegetable stock
1 can coconut milk
one bag/bunch tatsoi or other green such as spinach or watercress
2-3 Tbls. rice vinegar
In a large saute pan, add vegetable oil, bay leaf, cinnamon stick, cardamom and chopped onion, Saute until onion is soft. Add eggplant, potatoes, carrots, tumeric, coriander, cayenne, salt, 1 c. coconut milk (save the rest for later) and about 1 c. chicken stock, enough to almost cover. Bring to a boil, stir, lower heat and cover. Cook for about 20 minutes.
Uncover, and cook for another 5 -10 minutes, until potatoes are fully cooked. Add remaining coconut milk. Turn off heat and let sit for a few minutes.
Saute greens in oil in a separate pan. Add a little salt and 2-3 Tbls. rice vinegar. Serve stew in a bowl topped with sauteed greens and a little rice, if you prefer.
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