Eggplant and Potato Dry Curry

Ingredients

• 1 eggplant (baked and cubed)
• 4 potatoes (baked and cubed)
• 3 small onions (chopped)
• 5 garlic cloves (minced)
• small piece ginger (minced)
• 2 green chili (chopped)
• 4 small tomatoes (chopped)
• water as needed for sautéing 
• cilantro to top

Spices

• 1/2 tsp salt
• 1/4 tsp turmeric
• 1/4 tsp red chili powder
• 2 tsp coriander powder
• 1 tsp curry powder
• 1/4 tsp cumin seeds
• pinch of hing
• 1/2 tsp mango powder

Steps

1. add cumin seeds, and let brown
2. add onions and water sauté until the onions turn brown (several minutes)
3. add garlic, ginger, and chilies and cook for 1 or 2 minutes
4. add tomatoes, and spices.  Cook it down to a nice base curry
5. add eggplant and potatoes (remember they’re already baked).  Stir up the mixture.  Cook for 1 or 2 minutes
6. add 1/2 cup of water, mix it around and cook it down (with the lid on) on low for 2 or 3 minutes
7. top with some cilantro

enjoy