Mchuzi wa Biringani

Ingredients

• a few tablespoons cooking oil
• two onions, chopped
• one or two teaspoons curry powder
• two cloves of garlic, minced
• one spoonful of grated ginger (powdered ginger is different, but acceptable)
• one or two hot chile peppers, cleaned and chopped
• two large Eggplants, or several small ones; chopped, lightly salted, and squeezed to partially remove moisture
• three or four potatoes, chopped (optional)
• two or three tomatoes, peeled and chopped
• one small can or tomato paste (optional)
• salt, black pepper, cayenne pepper or red pepper (to taste)
• quarter teaspoon of Sugar (optional)
• one cup milk, coconut milk

Procedures

1. Heat oil in a large pot.
2. Sauté onions for a few minutes, then add curry powder, garlic, ginger, and chile pepper.
3. Continue frying over high heat for a few more minutes, stirring continuously.
4. Add Eggplant and potatoes (if desired).
5. Stir and fry until Eggplant begins to brown.
6. Reduce heat.
7. Simmer for ten minutes.
8. Stir in tomatoes and tomato paste. Adjust seasoning.
9. Simmer until sauce is thickened and everything is tender.
10. Stir in milk, coconut milk, or yogurt (if desired) just before serving.

References

[[Category:Potato Recipes