Sunday, September 14, 2008

Cauliflower eggplant curry

At the Belmont Farmer's Market Calderon has most of the item, the table across has the rest.

Layer in the 7" round
One small cauliflower with flowerettes roughly removed.
One large tomato quartered (if you don't use a tomato squeeze half a lemon after the pot is cooked.)
One serrano chile cut in thin strips
One clove garlic chopped fine
one half inch ginger chopped fine
One small red onion cut in thin strips
1/2 teaspoon turmeric
two teaspoons cumin
Two large Japanese eggplants cut into one inch cubes
two teaspoons hot curry powder
two tablespoons Olive oil
salt to taste

Cook for two hours (longer after the fall equinox.) in the summer position. Top with a handful fine chopped cilantro and mix breaking up the now soft cauliflower and tomato (remove the skins which come right off) into small pieces.
Let sit for ten minutes covered before serving with rice.

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