Thanksgiving Cranberry Salad

This is a lovely cranberry salad for the holiday season. There are many similar recipes online, but this one came from one of my good friends who grew up in the South. There are several steps to the recipe so plan ahead. You want to make it the day before you intend to serve it so it has a chance to set.

Thanksgiving Cranberry Salad
1 (12 oz.) bag fresh cranberries, rinsed and any shriveled fruit discarded
1 large orange, quartered and seeded (leave peel on but remove stems)
1-1/2 cups sugar
1 (20 oz.) can Dole Gold crushed pineapple
1-1/3 cups reserved pineapple juice
2/3 cup water
1 (6 oz.) pkg. cherry Jello
1 (6 oz.) pkg. raspberry Jello
3 cups boiling water
1 cup finely chopped celery
2/3 cup finely chopped pecans

In a food processor combine cranberries, the orange, and the sugar, and process until you get a chunky relish. I prefer to process the mixture until it is smooth. Transfer mixture to a bowl and chill 30 minutes to completely dissolve the sugar. While cranberry mixture is chilling, take a sieve and place it over a 2-cup measuring cup. Pour crushed pineapple into the sieve and use a fork to press pineapple down to release juice into the measuring cup. It will take about half an hour to drain all the liquid out of the pineapple. You should have 1-1/3 cups pineapple juice. Add 2/3 cup of water to the pineapple juice to make a total of 2 cups of liquid. In a large bowl combine both packages of jello with 3 cups boiling water. Whisk to dissolve jello. Add to the jello the 2 cups of pineapple juice mixture. Stir until well mixed. Cool on the kitchen counter for 10-15 minutes until the jello mixture is no longer hot. Chop the celery and pecans while the jello is cooling, then add cranberry orange mixture to the gelatin. Mix well. Add drained pineapple, celery, and nuts. Mix well. Pour jello mixture into a glass 9 x 13 pan. Do not use a metal pan. Chill uncovered in the refrigerator until set (it should take around 4 hours), then cover with plastic wrap and chill overnight until firm. You can serve as is or top with whipped cream. Serves 12.

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Lime Mousse

Mousse is one of those desserts than never seems to go out of fashion. Years ago I made a mango lime mousse for a special occasion dinner that was a big hit. Recently I wanted to try something similar using just lime and no other fruit. I’m pleased with the results of this delicate, creamy citrus mousse. This is not a mouth-puckering lime dessert; the flavors are more subtle. The base of the recipe is a lime-flavored custard in which beaten egg whites and whipped cream are folded into the cooled custard. If you are concerned about using raw egg whites then substitute with a pasteurized egg white product.

Lime Mousse
3 large eggs, separated
1 cup whole milk
1/3 cup granulated sugar + 2 tablespoons
zest of 2 medium-size limes (you need 1 tablespoon zest)
juice of 2 medium-size limes or enough to equal 1/4 cup
2 tablespoons cornstarch
1/2 cup heavy cream
1/4 cup confectioners sugar
a few drops vanilla extract

Begin the mousse by making a lime-flavored custard. In a 2-quart saucepan combine egg yolks with milk, 1/3 cup granulated sugar, lime zest, and juice. Whisk to mix well. Turn the heat to medium low and bring to a simmer, stirring often. While the custard base is heating spoon cornstarch into a 1-cup bowl. When the custard begins to simmer, remove 1/2 cup from the saucepan and gently whisk it into the cornstarch. (Mix well so you have no lumps.) Whisk cornstarch mixture back into the simmering milk, then continue whisking until the mixture thickens. This should only take a minute or two. Remove from heat and whisk in 1-2 drops vanilla extract. Transfer custard to a 5-6 cup bowl. Chill uncovered in the refrigerator for 10 minutes to cool a bit. While the custard is cooling, beat together three egg whites and two tablespoons of granulated sugar in a mixing bowl until stiff. It should take 2-3 minutes. (If you are using liquid pasteurized egg whites combine 6 tablespoons of them with 2 tablespoons granulated sugar and beat until stiff.) Set aside while you whip the cream with confectioners sugar and a drop of vanilla extract until soft peaks form. Remove custard from the refrigerator and gently fold in the beaten egg whites. Fold in whipped cream. Pour into 4 (8 oz.) ramekins or 8 (4 oz.) ramekins or a serving bowl. Cover with plastic wrap and chill 4-6 hours until set. Serves 4 if using large ramekins or 8 if using smaller serving cups.



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Bell Pepper, Onion, and Carrot Salad

My husband spent this past week busily harvesting the last of the sweet and hot peppers, carrots, leeks, chard, saffron, cardoons, and even a large bouquet of roses. We had a hard freeze last night so we will be tucking the garden away until spring.  I always have mixed feelings at this time of year. I’ve loved going into the garden each day, checking on the vegetables and fruit, and preparing dinner from whatever is ripe. I can step out of my door to collect fresh herbs for vegetables or stuffing a chicken or fish. We have been enjoying fresh figs, raspberries, and Asian pears from the yard for several months. I’m already missing the fresh eggplant, green beans, and tomatoes, yet I’m ready to shift from outdoor activities and preserving the garden bounty to the cozy indoors with warming fires, soups, stews, and holiday decorating and preparation.

This pepper and carrot salad has been a nice way to use up some of our garden produce. If you are looking for a light and refreshing salad for Thanksgiving, this may be one to consider as you can prepare it a few days in advance and let it marinate in the refrigerator.

Bell Pepper, Onion, and Carrot Salad
4 medium red and green bell peppers (you could add a yellow pepper)
2 large carrots, peeled and julienne grated
1/2 large white or red onion, thinly sliced
1 spicy chili pepper is optional
1/4 cup chopped Italian flat leaf parsley
salt and pepper to taste

Mustard Vinaigrette
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon stone ground mustard
1/2 teaspoon Dijon mustard
1/4 teaspoon kosher salt
freshly ground black pepper to taste
1/8-1/4 teaspoon sugar

Begin by slicing the peppers lengthwise to remove all seeds. Slice thinly into 1/4-inch wide strips. You should have 4 cups of pepper slices. Place in a large bowl. I have a julienne peeler to shave carrots into thin strips. If you do not have that, just cut the carrots into thin sticks. Add onions and parsley, a bit of salt and pepper, and toss. Whisk the mustard vinaigrette ingredients together until smooth. Pour vinaigrette over vegetables and toss. Season with salt and pepper to taste. Cover with plastic wrap and chill several hours. Pour into serving bowl. Serves 4-6.

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My mom grew up in a small Northern New Jersey town which at the time had an interesting mix of Italian and Eastern European immigrants. One of the advantages of living in this mix of people was the variety of ethnic foods. We often visited relatives who stayed in the town and raised their families there.  We enjoyed access to excellent fresh Italian ravioli, sausages, cold cuts, pizza, semolina bread and cannoli. We also liked to shop at the Polish owned stores which sold good rye bread, kielbasa, babka, coffee cakes and delicious pierogies (filled dumpling). Since I have not been able to visit the town in the last few years, I satisfy my cravings for those foods by learning to make some of them at home. I love pierogies and have tried various recipes over the years. This is my favorite recipe so far.  To make the process more manageable I suggest making the potato filling the day before you make the dough. The dough has good flavor, and is very easy to work with. It is not sticky and does not require any flour to roll it out. I prefer not to refrigerate the dough because it is easier to work with at room temperature. My favorite way to serve them is either to pan fry in butter after boiling or just boil and top with melted butter and caramelized onions as in the photo below. Serve with sour cream on the side. Uncooked pierogies freeze well. 


Potato Dill Filling
3 large Yukon Gold potatoes
3 medium red potatoes
1/2 cup packed shredded medium cheddar cheese
4 oz. full fat cream cheese (you can use Boursin herb cheese as a substitute)
3 tablespoons full fat sour cream
2 tablespoons salted butter
2 tablespoons fresh chopped dill
1/4 teaspoon garlic powder
salt and pepper to taste

Begin by boiling potatoes whole in their skins in lightly salted water for about 20-30 minutes until fork tender. I find the red potatoes take longer to cook than yellow. Remove potatoes as they become tender (some may take longer than others depending on the size). Let potatoes cool for about 5 minutes, then peel the skins and cut into cubes. Place cubed potatoes in the bowl of a mixer. Add shredded cheese, cream cheese, sour cream, and butter. Mix, then add dill, garlic powder, and salt and pepper to taste. Mix again. The mixture should be thick and rather dry. Refrigerate until ready to use.

4-1/4 cups flour (you may need a little more if you live in a humid place)
1/2 teaspoon fine salt
1 cup full fat sour cream
1/2 cup salted butter, melted
2 large eggs, lightly beaten

In the bowl of a food processor combine flour and salt. Pulse to mix. Add sour cream, melted butter, and beaten eggs. Pulse until you get a crumbly mixture which will form a dough when you pinch a little of it between your fingers. Pour out onto the counter and bring dough together into a ball. Knead a bit to make it smooth. Wrap in plastic wrap and let sit for 1-1/2 hours on the counter.

Fried Onions
1/4 cup salted butter or oil
2 large yellow or red onions, peeled and thinly sliced
salt to taste

In a large frying pan melt butter on medium low heat. Add onions and a bit of salt. Cover and let cook for 20 minutes or until the onions are caramelized. Stir occasionally so they do not burn. Set aside while you assemble and boil pierogies.

1/2 cup salted butter, melted for drizzling over cooked pierogies

Assembly: Begin by rolling the dough. Divide the dough into 4 pieces. Roll one of the dough pieces out to 1/8-inch thick rectangle, then cut out about 15 (3-1/2 inch) circles with a cookie cutter or glass. The pierogies are more tender when you do not reroll the dough scraps, but you can if you need to (it helps to let the dough relax before you re-roll). Repeat with the remaining dough pieces, rolling thin and cutting about 15 circles per piece. Fill a small bowl with warm water. I have a hand-held dumpling press I use but you can fill pierogi by hand. Take one circle of dough. Stretch it slightly without tearing it and place on the open dumpling press or in the palm of your hand. Place about 1-1/2 teaspoons of potato filling in the center of the dough. Do not overfill or the dough will tear or burst when boiled. But make sure you have enough filling so that there will be no large air pockets when dough is pressed together. Dip one finger into the warm water bowl and run it around the edge of the dough circle. Make sure you moisten the entire edge. The water will help seal the pierogi. Fold it over into a half-moon shape with the dumpling press or by hand. Squeeze the edges gently to seal the dough together. Set pierogi on a plate or baking sheet. Repeat until you have filled all your dough circles. You should have about 60 pierogies. Fill a 6-quart pot 3/4ths full with water. Cover and bring to a boil on high heat, then add 1-2 teaspoons of kosher salt. Take 12 pierogies and gently set them into the boiling water. They will quickly float to the top. Cook for about 5 minutes once they are floating. Turn them from time to time with a slotted spoon while they are boiling so both sides of the dumpling cook evenly. Remove one pierogi from the pot and taste it for doneness, then remove pierogies with a slotted spoon, draining them slightly over the pot, and place on a serving platter. Repeat by adding 12 more pierogies to the boiling water. If the water begins to evaporate, add more hot water and bring back to the boil before you add more pierogies to the pot. Do this until you have cooked all the pierogies. While the pierogies are boiling, melt a stick of salted butter. As the boiled pierogies are set on the platter lightly drizzle them with melted butter. Repeat as more cooked pierogies are added to the platter. Top with the caramelized onions. It is optional to pan fry the pierogies in butter to brown them after they are boiled. Serve with a dish of sour cream on the side.  You can serve Tzatziki sauce as an alternative to sour cream (not traditional but tasty!). Makes 60 pierogies.

Finished Pierogies

Potato Filling

Filled Pierogies Before Boiling

Posted in Appetizers, Pasta, Vegetarian | 1 Comment

Ground Meat Curry (Keema or Keemo)

I do not use a lot of ground beef in my cooking, just for the occasional chili or meatballs, but my Indian cooking teacher Farida makes a good ground meat curry so I followed her instructions and my family enjoyed it. It is often eaten with Indian flat bread, but it is also good with basmati rice. The curry tastes best the day after you make it.

Ground Meat Curry
1/3 cup canola oil
1 cup chopped onions
3-4 cloves garlic, minced
2 lbs. ground beef
a sprinkle of onion powder
a sprinkle of garlic powder
salt and pepper to taste
1 (28 oz.) can crushed tomatoes
1-1/2 tablespoons cumin/coriander powder mix (or make own – mix 1 cup ground coriander & 1/4 cup ground cumin)
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
1/4 teaspoon paprika
3 red or yellow potatoes, peeled and diced
1-1/2 cups water
1/2 of 1 lb. bag of frozen petite peas (2-1/2 cups)

Heat oil in a 4-quart pot on medium heat. When oil is hot, add onions and cook about 8 minutes until onions have softened and turn golden. Add garlic and cook 1 minute. Add ground beef, a bit of salt and pepper, and a light sprinkling of onion powder and garlic powder. Brown meat for 7-8 minutes, then add crushed tomatoes, cumin/coriander powder, turmeric, cayenne, paprika, and more salt to taste. Lower the heat slightly. Cover and let simmer for 20 minutes, then add potatoes and water. Cover and cook 30-40 minutes until the potatoes are fork tender but not falling apart. Add peas and cook 15-20 minutes longer. Garnish with cilantro if desired. Serve with Indian flatbread of choice or rice. Serves 6.

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Chicken Stew

This chicken stew recipe is two recipes in one: you begin by making a basic chicken soup, then thicken it with flour and add a touch of cream and you have a comforting stew. If you want to cook it just as a soup, follow the instructions but eliminate the flour and cream. Feel free to enhance your soup with tomatoes or other vegetables of choice, beans, additional herbs, pasta or rice. When making stew, I keep it fairly simple, but feel free to add potatoes and peas or top with biscuits or dumplings. It tastes even better the day after you make it.

Chicken Stew
1 (4-5) lb. whole chicken
enough water to cover the chicken
3 Knorr brand chicken bouillon cubes
1 teaspoon kosher salt
1 medium onion, peeked and quartered
4 cloves garlic, peeled but left whole
1 leek, rough chopped and rinsed
2 large carrots, peeled and cut into 2-inch pieces
2 ribs celery with leaves, cut into 2-inch pieces
1/2 bunch fresh parsley with stem
12 black peppercorns
2 fresh bay leaves
1 teaspoon dried thyme
1/2-3/4 cup flour (mixed with stock or water)
1/4 cup heavy cream or more to taste

Place chicken in an 8-quart stockpot. Cover the chicken with enough cold water to come up to about 3-inches from the rim of the pot. This will completely submerge the chicken. Add bouillon cubes, salt, onion, garlic, leeks, carrots, and celery. Bring to the boil, uncovered, on medium high heat. Once it boils, skim any foam from the top. Add parsley, peppercorns, bay leaves, and thyme. Lower heat slightly and partially cover with a lid. Cook for 1-1/2 hours or until the chicken is beginning to fall from the bone. Strain the soup, placing the stock in a clean pot. You should have 7-8 cups of stock. Let the chicken cool for a few minutes, then remove the chicken from the bone, discard the skin, and return shredded chicken to the stock. Slice the strained carrots and celery and add to the stock. Discard the remaining strained vegetables and herbs. Heat the chicken mixture. Combine 3/4 cup flour with enough stock or water to make a very thin paste. Add flour mixture to the stock, stirring constantly until it comes to the boil and stew thickens. Stir in cream. You can add more if you want a creamier soup. Taste and add salt and pepper and more dried thyme if necessary. Serves 6.

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Clam Chowder

I have had my friend Will’s recipe for clam chowder in my recipe box for many years. I’ve tweaked it on occasion and this is my favorite version of it. I generally use bacon but if my husband has smoked some pork belly I use that instead. I prefer the chowder to be thin and creamy without any flour to thicken it. But feel free to adjust it according to your personal preference.

Clam Chowder
1 cup chopped bacon or smoked pork belly
3/4 cup finely chopped onions
1 large rib celery, chopped
2 cloves garlic, chopped
4 (6 oz.) cans chopped clams
1 cup chicken stock
3 large red or Yukon Gold potatoes, peeled and cubed
1/2 teaspoon kosher salt
freshly ground black pepper to taste
1-1/4 cups heavy cream
1 cup whole milk
1/4 teaspoon dried thyme

In a 4-quart pot place bacon or pork belly. Turn heat to medium low and cook pork 5-6 minutes until it starts to turn  brown. Drain all but 1-2 tablespoons of fat, then add onions. Cook 3 minutes to soften onions, then add celery and garlic. Cook 5 minutes, stirring often. Add juice from the canned chopped clams and chicken stock. Stir, then add potatoes, salt and pepper. Cover and bring to a boil. Lower heat slightly and simmer potatoes for 10 minutes until potatoes are almost cooked. Add clams. Cook about 3 minutes, then add cream, milk, and thyme. Simmer just to heat through. Do not allow to boil. Serves 4-6.

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Sticky Toffee Pudding with Custard Sauce

My college-age daughter spent Spring Term in Great Britain and had a wonderful time thanks to her dedicated professors who organized a great trip. She has a sweet tooth like me, so wherever she ate she ordered dessert. She sampled a lot of clotted cream ice cream but her favorite of all the treats was sticky toffee pudding with custard sauce. When she returned home, she asked if I could teach her to make it. I had acquired an excellent recipe from my cousin Danielle, who is a very talented pastry chef in Seattle and has a lovely food blog called Culinary Vagabond. My husband had a conference in Seattle not too long ago. I was supposed to accompany him and spend time with Danielle, but I was unable to go. He got together with Danielle and her husband Brian and had a great visit. She cooked wonderful food for him and sent him home with a few individual sticky toffee puddings for me to sample. They were small molded cakes dipped in toffee sauce, moist, delicate, and addictively delicious.  I adjusted Danielle’s recipe slightly for our drier climate and altitude and baked the cake in a 9×13 pan. The custard sauce is my addition. This dessert is rich so you do not need a large serving. It is a great autumn dessert, perfect for the upcoming Thanksgiving and Christmas seasons. It takes a bit of time to prepare, so it is best to do it in steps over the course of two days. Both the custard and toffee sauces develop more flavor with an overnight chill in the refrigerator, so make both sauces the day before serving. (They thicken as they cool, so gently reheat them for serving).  Prepare the cake the day you plan to serve it.

Sticky Toffee Pudding

Custard Sauce
10 large egg yolks
1 cup sugar
2 cups heavy cream
2 cups whole milk
1 vanilla bean
1/2 teaspoon vanilla extract

In a 4-quart saucepan combine egg yolks, sugar, cream, and milk. Whisk to mix well, then turn heat to medium low. Slice the vanilla bean pod in half lengthwise with a sharp knife, then scrape the beans into the custard. Add the scraped vanilla pod to the custard as well. Cook, stirring often, until the custard thickens and the temperature is 170 degrees. It should coat the back of a spoon. Remove from heat and strain custard into an 8-cup bowl. Whisk in vanilla extract. Pull the used vanilla pod out of the strainer and return it to the custard. It will continue to infuse flavor as the custard cools. Cover the custard directly with plastic wrap and chill at least 6-8 hours, preferably overnight. Makes 5 cups.

Toffee Sauce
1/2 cup unsalted butter
2 cups dark brown sugar
1-1/2 cups heavy cream
1 tablespoon molasses
1 tablespoon vanilla extract

In a 3-quart saucepan melt butter on medium low heat, then whisk in the brown sugar and stir until the sugar begins to liquify and dissolves. Add cream, molasses, and vanilla. Whisk until smooth. Cook until the sauce simmers. Let simmer for a minute or two until the mixture looks like smooth caramel. Remove pot from heat and pour into a heat-proof jar and screw on lid. Let chill overnight. Makes 2-1/2 to 3 cups.

2 cups dried pitted dates, chopped
1 cup boiling water
1-1/2 cups unsalted butter, softened (3 sticks)
1 cup packed dark brown sugar
2 large eggs
1 tablespoon molasses
1 tablespoon vanilla extract
1-3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
generous pinch of kosher salt
3/4 cup whole milk

For the cake: Preheat oven to 325 degrees. Spray a metal 9×13 pan with cooking spray, then line it with parchment paper. If using a glass pan just grease it and do not use parchment. Place chopped dates in a food processor and pulse until the dates are more finely chopped. Transfer dates to a pie plate and cover them with 1 cup boiling water. Let sit about 10 minutes while you prepare the rest of the cake. In a mixing bowl combine butter and brown sugar and beat 3 minutes until light and fluffy. Add eggs one at a time and mix well after each addition, stop to scrape down the bowl. Add molasses and vanilla. Mix. In a separate bowl mix together flour, baking powder, baking soda, and salt. Slowly add the flour mixture to the butter mixture alternately with milk until you have a smooth batter. Don’t overmix. Partially drain the dates, leaving about 2 tablespoons water in the chopped fruit. Place softened dates and liquid in food processor and purée until you have a fairly smooth, applesauce-like consistency. It is fine to leave it just little chunky if you prefer. Gently fold puréed date mixture into the cake batter. Pour batter into the prepared 9×13 pan and spread evenly with spatula. Bake for 30-40 minutes, rotating the pan half way through baking. The cake is done when an inserted toothpick comes out clean. Cool on rack. Slice cake into squares. Warm toffee sauce and custard sauce separately. Place about 1/4 cup of custard in the bottom of an individual dessert bowl. Place a slice of cake on top of the custard and drizzle with several tablespoons of warmed toffee sauce. Serves 12-15.

Posted in Cakes, Christmas, Custards, Desserts, Fruit, Sauces, Thanksgiving | 2 Comments

Peach Chutney

This delicious peach chutney recipe is adapted from one my friend Marie shared with me. Try making some before peach season is over. You can substitute nectarines for peaches or do a mix of the two. The chutney freezes well.

Peach Chutney
1/2 cup apple cider vinegar
2 tablespoons white wine vinegar
1/2 cup packed dark brown sugar
1/4 cup white sugar
1 cup finely chopped yellow onion
1 cup seeded and chopped red bell pepper
2/3 cup white raisins
2 teaspoons finely chopped garlic
2 teaspoons freshly grated ginger or more to taste
2 teaspoons yellow or black  mustard seeds
1 (2-inch long) cinnamon stick
1-1/4 teaspoon garam masala
1/2 teaspoon kosher salt
5 cups peeled and chopped peaches
1 cup chopped nectarines

In a 4-quart pot combine vinegar and both sugars. Bring to a boil on medium high heat, then lower the heat slightly and let cook about 5 minutes to dissolve the sugars. Add onions, bell pepper, raisins, garlic, ginger, spices, and salt. Cover and cook gently for about 15-20 minutes for the vegetables to soften and the mixture to thicken slightly. Add chopped peaches and simmer for 20 minutes. I like to leave the chutney a little loose because it with thicken as it cools. If you want a thick chutney, cook a little longer. Pour into 4 (8 oz.) jars. Keep refrigerated for 10 days or freeze. Makes 4 cups.

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Eggplant, Okra, and Potato Curry

This is a very good vegetarian curry dish. It is at its best in late summer with garden-fresh eggplant and okra, along with local potatoes. A while back my Indian cooking teacher Farida served us this dish, but I did not watch her make it. She gave me some rough instructions and I’ve been trying to master it ever since. I finally am satisfied with this version so I wanted to share it. I like to use a ground coriander and cumin mixture for curry that I purchase in an Indian grocery store. If you can’t find it, just mix together 1 cup ground coriander with 1/4 cup ground cumin. Store it in a glass jar and use as needed. It flavors curry dishes nicely. This is not a wet curry swimming with sauce, but a drier version that is often eaten with Indian flat bread. I like it with basmati rice.

Eggplant, Okra, and Potato Curry
1/3 cup canola oil
1 cup chopped onions
4 cloves garlic, finely chopped
2-1/2 cups crushed tomatoes
1-1/2 teaspoons fine salt or more to taste
1 tablespoon ground coriander/cumin mix
1/2 teaspoon cayenne pepper
1/4 teaspoon turmeric
5 medium red potatoes, peeled and diced
1 cup hot water or more as needed
3 medium eggplant, peeled and cut into large cubes (6-7 cups diced eggplant)
1 cup thickly sliced fresh okra
1 tablespoon chopped cilantro

In a 5-quart pot combine oil and onions. Turn heat to medium and let onions cook for 7-8 minutes until golden. Add garlic and cook 1 minute. Add crushed tomatoes, salt, and spices. Lower heat slightly and let the tomato and onion mixture cook for 8-10 minutes until it has darkened a bit. Add potatoes and 3/4 cup water. Cover and cook for 25 minutes. Add eggplant, okra, and 1/4-1/2 cup water. Stir to mix well. Cover and cook 20 more minutes or until potatoes are fork tender. Stir occasionally. If the curry begins to stick to the bottom of the pot, add a little extra water. Taste and adjust the salt if needed. Add cilantro and stir. Serve with basmati rice. Serves 4-6.

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