Potatoes and Eggplant

• 250 g Eggplant (cut into 1 inch pieces)
• 250 g Tomatoes (chopped)
• 200

Fry cumin seeds, mustard seeds, and whole red chillies for a couple of minutes.

Add tomatoes, turmeric, red chilli powder, and salt and cook covered on low heat.

Cook until the oil separates (bhunai), and the tomatoes soften.

Add the cubed potatoes with ½ cup of water, and cook covered until potatoes are soft (but not fully cooked, as they will cook more