Peas, Potato And Eggplant Curry

Ingredients

some wash
2 potatoes
1 eggplant
200 gr peas
2 garlic
120 gr ginger
1 chili
1 gr chili powder
1 onion
1 gr turmeric powder
16 slices sections is the ideal
3 lon put it in water
30 ml water

Instructions

Now add sliced eggplant. Mix thoroughly. Add half cup of water. Put the lid on. Cook for 8 minutes. You may want to check the vegetables to make sure that the bottom does not burn. Add peas and salt. Mix all vegetables and put the lid back on. Cook for 4 to 9 minutes. When the eggplant feels soft, turn off the heat. Mix again. Serve hot or warm. Anadi Naik in "Vegetarian Journal Reports"