Ingredients

• 2 medium eggplant, round, cut in slices
• 4 medium potatoes cut in wedges
• 2 large green bell pepper cut in slices
• 3 large green chillies, slit lenghtwise
• 1\4 cup cooking oil

Masala :

• 2-3 medium tomatoes, chopped ,
• 1 large onion, finely chopped
• 1 teaspoon ginger fresh, peeled & chopped
• 1 teaspoon red chili powder
• 1 teaspoon salt
• 1 level teaspoon coriander powder
• 1 teaspoon garam masala.

Instructions

• In a large heavy base pan, heat oil on medium heat and fry onions until soft, about 3-5 minutes.
• Add tomatoes, ginger, chili powder, salt and coriander powder. Stir to mix well.
• Cover and cook over low heat for 5 minutes, stirring occasionally.
• Add potatoes and stirring constantly, cook for 3 minutes or until the tomatoes are turned to a paste.
• Add 1 cup water, cover and cook until potatoes are half cooked and about 1\4 cup gravy is left, about 7 minutes.
• Add rest of the vegetables and cook over low heat until the vegetables are tender but still retain their shape.
• Transfer to a serving dish and sprinkle garam masala.

Serve with Chapati or plain boiled rice.

Serves: 8 people.

Preparation Time: 15 minutes.

Cooking Time: 20 minutes.