Gladiator of the Wok

by Bob Levin, Investigative Journalist

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Supporting the Human Beings and the reemergence of Mom and Pop small businesses in Oregon, Washington and California.

[Last updated: 02.01.2015]

Monday, September 26, 2011

You can take this recipe in several different direction by either leaving it a vegetarian dish or by adding paneer
cheese, hardboiled chicken eggs, goat, chicken, beef, and seafood, etc. Serve with naan bread and/or together with hot
white rice.
Ingredients:
1. Chinese Eggplant cut into 3/4 inch cubes.
1. Large Portabella Mushroom cut into 3/4 inch cubes.
1. Medium Onion diced.
2. Small Carrots peeled and cut into 3/4 inch cubes.
1. Cup Frozen Peas.
1. Cup Snap Beans cut into 1 inch pieces.
3. Medium Potatoes peeled and cut into chunks.
1/2 Cup Coconut grated.
1. Handful of Cashew Pieces.
4. Green Chili Peppers.
2. TBSP White Poppy Seeds.
1. Cup Cilantro/Coriander leaves.
1. Piece Fresh Ginger.
1. TSP Salt.
1. Regular Size Can of Tomato Puree or 3 Medium Tomatoes Roughly Chopped.
1. Can Evaporated Milk.
1. TBSP Garam Masala.
3. Garlic Cloves.
3. Cardamom Seed Pods.
1. Lemon Juiced.
1. Bay Leaf
Butter for browning and flavor.
Avocado oil for cooking.
Black ground pepper to taste.
How to make the curry:
In small pan boil the potatoes until still firm, but cooked. Rinse with cold water to stop the
cooking process and drain. Set aside.
In an electric blender add the coconut, chillies, poppy seeds, cilantro/coriander, fresh ginger,
garlic, lemon juice, salt, 5fl oz water, and grind to a fine paste. Set aside.
In adequate size cooking pot to allow for staging ingredients, add a chunk of butter, a touch of
olive oil, cardamom seed pods, onions, and bay leaf. Cook until onions become translucent to
clear. You'll need to remove the cardamom seed pods either at this point or by the end of the
recipe.
Place the eggplant, carrots, peas, cashews, French beans, and tomato puree to the cooking pot.
Add 1 cup water. Bring to a boil. Cover, turn the heat to medium and cook for 4 minutes or until
the vegetables are just tender.
When the vegetables are cooked, add the spice paste from the blender, the potato pieces, and
simmer gently for 5 minutes.
Now add the half and half or yogurt and the garam masala spice. Stir gently to mix well. Bring to
a boil and simmer gently for 2-3 minutes. Serve with rice, naan bread and garnish with fresh
coriander.
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