Peas, Potato, and Eggplant Curry
2 cloves garlic
1/4 pound ginger
1 dried hot chili or 1/4 teaspoon chili powder
olive oil, as needed
1/2 teaspoon turmeric powder
2 large potatoes, diced
1 medium eggplant, thinly sliced 2-3" long
1 cup frozen peas
1. With 2 tablespoons water, blend the garlic, ginger, dried chili or chili powder, and onion. Make it into a thick mixture. Put a cooking pot over a low heat, add oil. Add turmeric powder and blended spices.
2. When the spices become relatively thick, add potatoes. Mix thoroughly and put the lid on the pot. Let it cook 3 minutes.
3. Now, add sliced eggplant. Mix thoroughly. Add 1/2 cup water and lid. Cook for 8 minutes. You may want to check the veggies to make sure the bottom does not burn.
4. Add peas and salt. Mix all veggies and put lid back. Cook for 4 to 9 minutes. When the eggplant feels soft, turn off the heat, mix again. Serve hot or warm.
Brown bastmati rice is good with this.'