Aubergine & Peas Curry

Serves 4

Ingredients:

1 large aubergines	1/2 tsp. of cumin seeds
1 large red potatoes	1 tsp. of ground turmeric
1/2 lb. ( 1 kg.) fresh shelled peas	1/4 tsp. of cayenne pepper
3 Tbsp. butter or ghee	1/2 tsp. of mustard seeds
1/2 of an onion	1/4 pint (200 ml. ) water or more
salt	1 small pot of yoghurt

Instructions:

Wash the aubergine and without peeling it, slice it into slices about 3/4" thick. Salt the slices heavily and set them aside for at least 1/2 hour. The excess water will gradually work its way out and the aubergine will absorb less fat.

Peel and cube the potato and chop the onion. Rinse the aubergine slices very quickly and prerss out the water. Cut them into cubes.

Heat butter or ghee in a large pan and add 1/4 tsp. of salt along with the spices. When they are hot, stir in the onion and potato, toss them around a little, add the water, cover tightly. After about 20 minutes, remove the cover and add the aubergine, peas, yoghurt and stir well. Continue simmering for another 10-15 minutes stirring often.