(Eggplant and Potato Curry)

Ingredients:
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

Method (Directions):
Heat oil in a pan. Add the tomatoes, spices and a small bit of sugar. Fry on medium heat for 3-4 minutes till the tomatoes are very soft..
1. Add sliced potatoes and eggplant.. Fry again for about 4-5 minutes.
2. Add water and cook covered on medium for 4-5 minutes or until the vegetables are fully cooked.
Garnish with finely chopped coriander leaves before serving. (optional)
Serve hot with sprouted beans, white rice, or Roti (Indian bread).

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