Eggplant And Potato Curry - cooking recipe

Ingredients

1 tablespoon oil
2 tomatoes, large cut into 1-inch pieces
2 eggplants, medium size cut into 1-inch pieces, Recommend using Japanese Eggplant
2 potatoes, medium size cut into 1-inch pieces, Recommend using thin skinned white potatoes
1/2 teaspoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon garam masala
1/4 teaspoon sugar
salt
1 - 1 1/2 cup water

Preparation

Heat oil in a pan. Add spices, tomatoes, sugar and salt.
Cook on medium heat for 3 minutes till the tomatoes are soft.
Add potatoes and eggplant. Cook for about 5 minutes.
Add a 1 cup of water and continue to cook over medium heat for about 5 to 10 minutes more till the vegetables are tender. Watch the pot as you may need to add another 1/4 to 1/2 cup of water to prevent scorching.
Serve hot with white rice.