Peas, Potato And Eggplant Curry

Ingredients

some wash
2 potatoes
1 eggplant
1 c peas
2 garlic
1/4 lb ginger
1 chili
1/4 ts chili powder
1 onion
1/2 ts turmeric powder
16 slices sections is the ideal
3 lon put it in water
2 tablespoons water

Instructions

Now add sliced eggplant. Mix thoroughly. Add 1/2 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"