Serves: 4
Total Calories: 199

1 clove fresh garlic (large), peeled
4 to 6 quarter-size slcies peeled fresh ginger
1 small onion, coarsely shopped
2 large tomatoes, coarsely chopped
1/2 cup coarsely chopped fresh cilantro, including soft stems
1/4 cup vegetable oil
1 large lentil nugget, broken coarsely into 1-inch pieces
1 tablespoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 teaspoon Garam Masala + 1/4 teaspoon for garnish
1/2 teaspoon salt, or to taste
2 to 3 medium russet potatoes, peeled and cut into 1-inch pieces
2 small oval eggplant (about 1/2 pound each), cut into 1 1/2-inch
2 cups water
1/4 cup minced fresh cilantro leaves

1. In a food processor, process together the garlic, ginger, and onion to make a paste. Transfer to a bowl and process the tomatoes and cilantro until smooth.

2. Heat the oil in a small nonstick wok or saucepan over medium-high heat and fry the lentil nugget, turning the ices until browned, about 30 seconds. With a slotted spoon, transfer the nugget pieces to a dish, leaving as much oil in the pan as possible.

3. Add the garlic-ginger-onion- paste to the pan and cook, stirring over medium heat until well browned, 12 to 15 minutes. (Dot cook quickly over high heat-the onions will burn and will not develop a rich flavor.)

4. Transfer the cooked paste to a pressure cooker, add the pureed tomatoes and cilantro, and cook, simmering, over medium-high heat until all the juices evaporate, 3 to 5 minutes. Mix in all the spices and salt, then add the potatoes, eggplants, fried nuggets, and water. Secure the lid and cook over high heat until the pressure regulator indicates high pressure, then cook about 30 seconds more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes.

5. Carefully open the lid and check to see if the potatoes and nugget pieces are soft and the sauce is thick if not, cover and boil until soft, about 10 minutes. (For a saucier dish, add more water and bring to a boil over high heat.) Transfer to a serving dish, mix in the minced cilantro leaves and garam masala and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 199
Calories from Fat: 120

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Curried Soybean Nuggets
Diced Potato Curry with Pickling Spices
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Fenugreek Yogurt Curry with Fritters
Green Mango Curry
Haridwar Potato Curry
Hot and Tangy Goan Mixed Vegetables
Hyderabadi Tomatoes in Spicy Tamarind Sauce
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Lotus Root Balls in Classic Curry Sauce
Mango Curry with Split Pigeon Peas
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Minty Pot-Roasted Potato Curry
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Peach Halves in Savory Ginger-Peach Sauce
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Rajasthani Chickpea Flour Bits in Yogurt Sauce
Rajasthani Potato Curry
Simple Turnip Curry
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South Indian Yogurt Curry
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Spicy Lentil Nugget Curry with Potatoes
Spicy Okra Curry
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