Ingredients:

• 4 small potatoes
• 4 small eggplants
• 1 small red bell pepper
• 1 tablespoon oil
• 1 small onion
• strand of curry leaves
•  ½ teaspoon coriander seeds
• ¼ teaspoon cumin seeds
• ¼ teaspoon mustard seeds
• 3 cloves garlic
• ½ inch piece of ginger
• 1 teaspoon crushed red chilies
• Salt to taste

Method:

• Bring water to boil in a large saucepan.  Add whole potatoes (without peeling) and boil until three-quarter done.  The potatoes should be firm but when you prick with a knife, if should be soft.  Let cool
• Quarter each potato (into 4 pieces)
• Wash eggplants and slice lengthwise.  Slice each half into 3 or 4 pieces.  If the eggplants are very small, just quarter them
• Wash bell pepper and split lengthwise.  Remove seeds and the rib.  Slice them into thin strips.  Cut the strips diagonally into 2 pieces
• Using a motar and pezzle crush coriander and cumin together.
• Chop garlic and ginger into small pieces.
• Cut onion into half and slice thinly
• In a large skillet add oil and when hot add mustard seed, onion, and curry leaves and fry until onion are translucent.
• Now add crushed garlic and ginger and fry until onion is golden brown
• Add cut potatoes, eggplants, and bell pepper and fry for about 2-3 minutes
• Add crushed red pepper, and salt and cover and cook on low flame about 10-12 minutes.
• Yield: 3 side dish