Cauliflower Eggplant Curry

INGREDIENTS:

1 cauliflower
1 eggplant
1 c. peas
2 potatoes
1 tsp. black mustard seed
1/2 tsp. turmeric powder
2 to 4 tbsp. oil
1 tsp. curry powder
1 tsp. salt
1/4 c. water
1 tomato, chopped or 1 tbsp. tomato paste
Juice of 1 lemon

DIRECTIONS:

Remove thick stems of cauliflower and cut into small pieces. Separate carefully into flowerets and slice. Cut eggplant into 1/2 inch cubes. Heat oil in large, heavy pot with a lid. When hot add mustard seed and brown, covered. Be careful not to burn it. Stir in turmeric, curry powder and salt.

Add cauliflower and stir to coat with spices and oil. Add 1/4 cup water and eggplant. Cube potatoes and boil them separately until partially cooked before adding them.

Continue cooking over medium heat, adding 1 or 2 tablespoons of water from time to time, stirring gently. Peas should be added about 5 minutes before serving. At the last minute add a finely chopped tomato or tomato paste. Turn off heat and add lemon juice. The cooking time will depend on how crisp you like your vegetables. Serves 6 to 8.