Aloo (potatoe) and Brijal (Indian Eggplant) Curry

Difficulty Rating 2 (Special ingredient needed)

2 cups Brinjal (small Indian eggplant) washed and cut into quarters or eighths (depending on size)

1/8 tsp. chili powder

1 tsp. coriander powder

½ tsp. cumin powder

Oil

½ cup onions chopped

1 cup potatoes peeled and cut into small bite sized cubes

Salt

1 cup tomatoes chopped

½ tsp. turmeric

1 tsp. ginger garlic paste

1. Heat oil.  Add onions and cook until transparent.
2. Add turmeric, chili powder and ginger garlic paste and fry for a minute.
3. Add brinjal and potatoes and mix and cook covered until the potatoes are mostly cooked but still a little firm.
4. Add the tomatoes, coriander powder and cumin powder and cook until the tomatoes start to break down.
5. Stir occasionally.
6. Add Salt.
7. Serve with rice or chapati