Mixed Vegetables Curry

Serves: 8 people.
Preparation Time: 15 minutes.
Cooking Time: 20 minutes.


Ingredients

2 medium eggplant, round, cut in slices
4 medium potatoes cut in wedges
2 large green bell pepper cut in slices
3 large green chillies, slit lenghtwise
1\4 cup cooking oil

Masala :
2-3 medium tomatoes, chopped ,
1 large onion, finely chopped
1 teaspoon ginger fresh, peeled & chopped
1 teaspoon red chili powder
1 teaspoon salt
1 level teaspoon coriander powder
1 teaspoon garam masala.

Instructions

In a large heavy base pan, heat oil on medium heat and fry onions until soft, about 3-5 minutes.
Add tomatoes, ginger, chili powder, salt and coriander powder. Stir to mix well.
Cover and cook over low heat for 5 minutes, stirring occasionally.
Add potatoes and stirring constantly, cook for 3 minutes or until the tomatoes are turned to a paste.
Add 1 cup water, cover and cook until potatoes are half cooked and about 1\4 cup gravy is left, about 7 minutes.
Add rest of the vegetables and cook over low heat until the vegetables are tender but still retain their shape.
Transfer to a serving dish and sprinkle garam masala.
Serve with Chapati or plain boiled rice.