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PEAS, POTATO, EGGPLANT CURRY (serves 3-4)

• 2 Large potatoes
• 1 med. size eggplant
• 1 C. frozen peas
• 2 cloves garlic
• 1/4 lb. ginger
• 1 dried hot chili or 1/4 teas. chili powder
• 1 onion
• 1/2 teas. tumeric powder

Wash and cut potatoes in small pieces. Cut eggplant into thin slices, about 2-3 inches long. Put it in water. With 2 T’s of water, blend the cloves of garlic, ginger, dried chili or chili powder, and onion. Make it into a thick mixture. Put a cooking pot over a low heat. Add tumeric powder and blended spices. When the spices become relatively fragrant, add potatoes. Mix thoroughly and put thge lid on the pot. Let it cook 3 mins. Now, add sliced eggplant. Mix thoroughly. Add 1/2 C. water. Put lid on. Cook for 8 mins. You may want to check the veggies to make sure the bottom does not burn. Add peas and salt. Mix all veggies and put lid back. Cook for 4 to 9 mins. When the eggplants feels soft, turn off the heat, mix again. Serve hot or warm Brown Bastmati rice is good with this.

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