• 2 Large potatoes
  
• 1 med. size eggplant
  
• 1 cup 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 oil). Add tumeric powder and
blended spices. When the spices become relatively thick, 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.