Ingredients
- 3 lon put it in water (inches)
- 2 potatoes
- 2 garlic (cloves)
- 1 eggplant
- 1 chili (dried hot)
- 1 onion
- 1 c peas (frozen)
- 1/4 lb ginger
- 2 tablespoons water
- 1/4 ts chili powder
- 1/2 ts turmeric powder
- 16 slices sections is the ideal
- some wash
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"
