Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lg Eggplants, peeled cubed
2 ts Salt
2 lg Onions, chopped
2 ea Garlic cloves, crushed
4 tb Oil
1 ts Cumin seeds, crushed
1 ts Coriander
3 ea Cardamom pods
2 ts Ginger, grated
1/2 ts Turmeric
1 ts Salt
2 ea Chili peppers, crushed
3 lg Potatoes, chopped
1 ea Tomato, peeled chopped
1 ts Tomato paste

Sprinkle eggplant pieces with salt set aside for 6 to 8 minutes.
Meanwhile in a large skillet, saute onions garlic in the oil until
golden, stirring ensuring that it's not scorching. Add all the
spices peppers stir-fry a couple of minutes. Squeeze eggplant
pieces to get rid of excess moisture. Dump the pieces into the pot.
Stir until they become limp slightly golden. Add more oil if
necessary Add the potatoes let them brown on all sides. When
potatoes are somewhat tender, but still fork resistant, add tomatoes,
paste 1 1/2 c water. Stir, bring to a boil, reduce heat simmer
until vegetables are tender but not mushy. The sauce should be thick,
like syrup. If too thin, simmer a little longer. Serve over rice.

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