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.
