^^^ that sounds realllly good!! i like the idea of using papadams instead of tortilla chips, but i bet chips would be good too. i made an indian curry last night and wish that indian guacamole was the appetizer...
EGGPLANT & OKRA CURRY
6 or 8 small chinese or japanese eggplants cut into 1" rounds
about 3 or 4 cups of chopped okra (i just cut the ends off and cut them in half)
one 15oz can tomato sauce
one 15oz can stewed tomatoes (or fresh tomatoes)
two small potatoes, chopped into 1" cubes.
almost 1/4 cup finely chopped fresh garlic (lots of garlic!)
about 1 1/2 cups frozen peas
one small white onion, chopped fine
olive oil for frying the vegetables
garam masala seasoning
curry spices seasonings (i used a prepared "korma curry" mix)
about 2 cups of plain yogurt
in a large pan, (like a high sided wok type pan) sauteé the onion and garlic in olive oil for a bit, then add the eggplant and okra. add more oil as the eggplant really soaks it up. i used about 1/4 cup total. when the eggplant begins to soften and before the garlic browns too much, add the potatoes, tomatoes and tomato sauce. add 2 cans of water. stir and bring to a boil. then add the frozen peas. sprinkle in the seasonings, i used about 1/2 tsp each. stir well. let this cook, uncovered, stirring often, until the vegetables are cooked and mixture has thickened, about a half hour. when almost done, stir in the yogurt and stir well. let simmer a bit longer, then it's done! serve over rice, and sprinkle with fresh, chopped cilantro/coriander.
the korma curry is very fragrant and has all sorts of spices. i don't know what it is, but it's good. there are these seed pod things in it that you can't eat, but they release a very wonderful flavor... it's hot and spicy so watch out and go easy.
