Eggplant And Potato (Indian) - cooking recipe

Ingredients

4 tablespoons oil
1/2 teaspoon black mustard seeds
1 cup potato (boiling-type, peeled and diced)
1 cup eggplant, diced
1 1/2 teaspoons coriander
1 teaspoon cumin
1/4 teaspoon turmeric
1/8 teaspoon cayenne
1/2 teaspoon salt

Preparation

Heat oil over medium-high heat in a big skillet.
When hot, put in the mustard seeds.
When they start to pop, put in the vegetables. Stir once.
Add seasonings. Stir and fry for a minute.
Add 3 tablespoons of water, lower heat, cover, and simmer 10-15 minutes.
Stir every now and then. If vegetables stick, add a little water.
Dish is done when the potatoes are tender.