Eggplant Curry

Modified from my father's eggplant curry recipe.



  1. Heat oil in pan and pop mustard seeds briefly (careful as they will jump around. It should smell vaguely like popcorn).
  2. Add turmeric and potatoes. Stir well.
  3. Add 1½ cups water, and cook 5-7 minutes alone.
  4. Add Garlic Chutney and 1½ tsp. salt.
  5. Add well drained eggplant and mix.
  6. Add some more water if necessary so that all eggplant is touching water.
  7. Cook for 20 minutes (lower heat once boiling) covered or until potatoes and eggplant are soft.
  8. Turn off heat and add tomato and lemon juice.
  9. Taste and correct lemon juice and salt.
  10. Add cilantro just before serving.