Eggplant Curry Recipe

Ingredients

1 eggplant (peeled or unpeeled as you desire);

1 potato;

1 onion;

vegetable oil;

1/2 stick cinnamon;

2 dried red chilis broken in 1/2;

seeds from 12 cardomom pods;

1 bay leaf;

1/2 teaspoon turmeric;

2 teaspoons cumin;

1/2 teaspoon salt;

1/2 teaspoon sugar;

water

Preparation

Cut the eggplant and potato into roughly the same size pieces. Chop the onion. Heat 1/4" oil in wok. Add the cinnamon and chilis, then the cardamom seeds and bay leaf; then the onion. Cook for 5 minutes. Add the potato and cook another 5 minutes. Add the eggplant. At your discretion add more oil so that the eggplant gets fried. Add the turmeric, cumin, salt and sugar, a small amount of water and cover and cook for about 10 minutes.