Eggplant and potato curry
4 medium eggplants sliced
4 medium potatoes peeled and sliced
4 medium tomatoes sliced
1 teaspoon(s) each of red chilli, turmeric, coriander and cumin powders
1 teaspoon(s) hot spice mix (garam masala) powder (optional)
4 tablespoons oil
4 cups water
sugar and salt to taste
finely chopped coriander leaves to garnish
Serves: 4 Cooking time (approx.): 12 minutes
1. Heat oil in a pan. Add the tomatoes,spices and little sugar. Fry on medium heat for 3 minute(s) till the tomatoes are soft.
2. Add potatoes and eggplants. Fry again for about 5 minutes.
3. Add the water and cook covered on medium / low heat for 4 minutes or till the vegetables are cooked.
Garnish with finely chopped coriander leaves before serving.
Serve hot with: white rice, or Indian bread (Roti).