3-1/2 Tablespoons oil
2 onions, sliced thinly
1-1/2 teaspoons chili powder
1 Tablespoon ground coriander
1 inch piece of fresh ginger,chopped
1 eggplant, cut into chunks
6 ounces potatoes, cut into bite size pieces
8 ounces tomatoes, chopped
8 ounce can green chilies, chopped
salt and pepper to taste
2 cups frozen peas
Fresh cilantro, chopped, for garnishing
Warm naan (Indian flatbread)
Heat the oil in a large skillet. Add onions and fry until soft. Add chili powder, coriander, ginger pieces, salt & pepper.
Cook for 3 minutes stirring often. Add the eggplant, and potatoes and cook for 10 minutes over low heat, stirring every few minutes.
Add tomatoes, and undrained chilies and cover. Simmer on lowest heat for about 30 minutes, or until potatoes are very tender. Add peas, recover, and cook 10 minutes longer. Sprinkle with cilantro.
Serve with warm naan. (Indian flatbread)
