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Potatoes and eggplant curry

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Recipe from Hema Karur of New Jersey

3/4 lb. eggplant
1/2 lb. potatoes
1/3 cup sliced onion
1/2 tsp cumin seeds
1/2 tsp roasted and crushed coriander seeds
1 tsp grated ginger root
4-5 cloves garlic, finely chopped
1/2 tsp chili powder
1/4 tsp turmeric
1 tbsp nonfat yogurt
1/2 tsp sugar
1-2 green chilies, chopped
1/3 cup chopped tomato
1 tbsp lemon juice
2 tbsp chopped cilantro leaves

Wash the eggplant. Cut it into quarters lengthwise, then, holding the pieces together, cut them across into 1/2 inch chunks. Scrub the potatoes thoroughly and don't peel them. Cut into quarters and cut quarters twice so you get 12 bite size pieces from each tater. Very slowly dry fry onion until it turns light brown (slowly caramelizing the onions). Add cumin and coriander seeds, stir for a minute, then add ginger, half garlic, chili powder, turmeric and cook over very high heat, adding a couple of tablespoons of water as necessary to keep the spice paste from sticking. Spices should deepen in color, this should not take more than two minutes. Add eggplant, yogurt, sugar, and green chilies. Mix all together and cook 2-3 minutes. Add 2/3 cup of water, lower heat and simmer 15 minutes, with lid firmly on. Add taters, peppers, and tomatoes. Make sure lid is very tight, simmer another 10 minutes, checking occasionally so it is not burning or sticking. If too dry, add a bit more water. Lastly, add cilantro, garlic, and lemon juice, cook 1 more minute, gently stir to mix, then turn off heat.

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