Potato and eggplant curry

Ingredients
Indian eggplant 5nos
Potato 1 big or 2 small
Ginger 1" piece
Green chillies 3nos

Seasoning:
Mustard seeds 1/2tsp
Jeera 1/4tsp
Asofoetida pinch
Curryleaves 5nos
Red chillie 1nos
Oil 5Tbsps
Turmeric 1/4tsp

Method

Cut the eggplant and potato into medium size pieces.

Grind the ginger and green chillies into a paste

.
Heat oil in a pan.Add all the seasoning ingredients. When mustard seeds splatter add the eggplant and potato pieces. Add the ginger paste,salt and turmeric.

Mix well and cover it on a low heat. When the potoato is soft , mix it well and remove from heat.

Serve with rice or roti.
Serves 3 poeple.