Cauliflower Eggplant Curry - cooking recipe

Ingredients

1 cauliflower
1 eggplant, 1/2-inch cubes
1 c. peas (I use frozen)
2 potatoes, pared and cubed
2 to 4 Tbsp. oil
1 tsp. mustard seed
1/2 tsp. curry powder
1 tsp. salt
1/4 c. water
1 tomato, chopped
juice of 1 lemon
1/2 tsp. turmeric

Preparation

Remove thick stems from cauliflower; separate flowerets and slice into small pieces.
Heat oil in large heavy pot with lid (I use electric skillet).
When oil is hot, add mustard seed and brown, covered.
Be careful not to burn.
Stir in turmeric, curry powder and salt.
Add cauliflower and stir to coat with spices and oil.
Add water and eggplant.
Parboil cubed potatoes separately, then add.