Eggplant with Potatoes (Duluma Tse)
eggplant with potatoes 
(duluma tse) 
 
this dish adapts the traditional tibetan method of cooking vegetables, 
in a spicy sauce of tomato and onion, to a new vegetable that the 
refugees encountered in india: eggplant. the result is especially good 
served with plain rice. 
 
1 Tbsp  oil
1   onion, chopped
1   inch fresh ginger, finely chopped
3 clove  garlic, finely chopped
1   tomato, chopped
1 large  eggplant, or 6 small japanese eggplant
3 - 4   potatoes
 
saute the onion, ginger, and garlic in oil until lightly browned. 
add the tomato and cook until it begins to dry. 
slice the eggplant into thin, diagonal ovals if using the smaller 
japanese eggplant, or thin semicircles for the larger eggplant. 
cut the potatoes into thin slices of a similar size and shape. 
wash the eggplant slices in water and add them to the tomato and onion 
mixture. stir in the potatoes immediately. 
cover tightly and cook over medium-low heat for 10 to 15 minutes. the 
water from the eggplant should be adequate to steam the potatoes, but 
if your lid does not fit tightly, you may need to add another 1/4 cup 
of water. 
 
source: the lhasa moon tibetan cookbook 
-- 
(ID: 11296) Mirror: rec.food.recipes: Sat, Aug 9, 2003


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