Date:    Wed, 21 Jul 93 21:44:50 EDT
From:    barbara422@aol.com

PEAS, POTATO, EGGPLANT CURRY
(serves 3-4)

2 Large potatoes
1 med. size eggplant
1 C. frozen peas
2 cloves garlic
1/4 lb. ginger
1 dried hot chili or 1/4 teas. chili powder
1 onion
1/2 teas. tumeric powder

Wash and cut potatoes in small pieces.  Cut eggplant into thin slices, about
2-3 inches long.  Put it in water.

With 2 T's of water, blend the cloves of garlic, ginger, dried chili or chili
powder, and onion. Make it into a thick mixture.

Put a cooking pot over a low heat.  (add oil).  Add tumeric powder and
blended spices.  When the spices become relatively thick, add potatoes. Mix
thoroughly and put thge lid on the pot.  Let it cook 3 mins.

Now, add sliced eggplant.  Mix thoroughly.  Add 1/2 C. water.  Put lid on.
Cook for 8 mins.  You may want to check the veggies to make sure the bottom
does not burn.

Add peas and salt.  Mix all veggies and put lid back.  Cook for 4 to 9 mins. 
When the eggplants feels soft, turn off the heat, mix again.

Serve hot or warm
Brown Bastmati rice is good with this.