Eggplant Curry

Modified from my father's eggplant curry recipe.

Ingredients:

• 1 medium sized eggplant cut to ~3/4" X 1" X 1" pieces. (will not brown if left sitting in cold water)
• 2 medium potatoes cut about the same.
• Garlic chutney
  • 1 heaping teaspoon ground cumin
  • 1 heaping teaspoon ground coriander
  • 3 cloves garlic
  All mashed together with morter and pestle
• 3 Tbsp. oil
• 1 tsp. black mustard seeds
• 1 heaping tsp. turmeric
• 1½ tsp. salt.
• 1 large tomato chopped.
• 2 tsp. fresh lemon guice
• 1 tsp. salt

Directions:

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.