Name: Eggplant and Potato Curry
Ingredients: 2 medium eggplants; 3 large potatoes; 2 bell peppers; 1/2 c. butter; 1-1/2 tsp. salt; 1 teaspoon turmeric; 1 teaspoon ground ginger; 1 teaspoon cumin seeds; 1 teaspoon mustard seeds; 1/2 teaspoon cayenne; 1/2 teaspoon cinnamon; 1/2 teaspoon coriander; 2 cloves garlic; 2-1/2 c. water; 4 firm tomatoes

Eggplant and Potato Curry

Ingredients

2 medium eggplants
3 large potatoes
2 bell peppers
1/2 c. butter
1-1/2 tsp. salt
1 teaspoon turmeric
1 teaspoon ground ginger
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1/2 teaspoon cayenne
1/2 teaspoon cinnamon
1/2 teaspoon coriander
2 cloves garlic
2-1/2 c. water
4 firm tomatoes

Instructions

Wash and slice eggplants, salt them well. After 30 minutes, press out excess water; cut slices into large cubes. Peel and cube potatoes, cut bell peppers into 1/2-inch squares. Melt butter in large skillet. Add all spices including garlic. Saute spices in butter for several minutes; add eggplant, potatoes, bell peppers. Toss vegetables until evenly coated with spices. Add water, cover pan; simmer for 20-25 minutes, stirring occasionally. Uncover and cook over low heat for 15 more minutes. Add tomatoes and cook just until heated through.