Aubergine & Potato Curry

Serves 4-6

Ingredients:

2 medium aubergines (2 lb./1 kg.)	1/2 tsp. of cayenne pepper
3 large red potatoes	1/2 tsp. of ground cinnamon
3 green peppers	1 tsp. of ground cumin seeds
4 oz. butter or ghee	1 tsp. of mustard seeds
1 tsp. of ground ginger	1/2 tsp. of coriander
1 1/2 tsp. of salt	2 cloves of garlic, crushed
1 tsp. of ground turmeric	1 pint (600 ml. ) water
	4-5 firm red tomatoes

Instructions:

Wash the aubergines, slice them about 3/4" thick and salt them well. After about 1/2 hour press out excess water and cut the slices into large cubes. Peel and cube potatoes and cut up and seed the peppers into 1/2 inch squares.

Melt butter or ghee in a large shallow saucepan. Add to it all the spices as well as the cloves of garlic, put through a press. Sauté the spices in the butter or ghee for several minutes, then add the aubergine, potatoes and green peppers.. Toss the vegetables until they are evenly coated with spices. Add water, cover the pan and let the vegetables simmer for about 20-25 minutes. Stir them around occasionally, so that they cook evenly.

Remove the cover and cook over a low flame for 15 minutes more, stirring often but gently. Add the tomatoes, cut into small wedges. As soon as the tomatoes are hot through, serve the curry.

This curry should be accompanied by a sweet or delicate flavoured rice and various condiments.