1 tsp oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
4 cloves of Veggie Box garlic minced
1/2 inch ginger minced
1 hot green chili finely chopped (or a cayenne from last week!)
1 tsp coriander powder
1/2 tsp turmeric
1 1/2 cups of Veggie Box potatoes diced
Veggie Box eggplant chopped small
1 cup of Veggie Box tomatoes, crushed
3/4 cup vegetable stock
3/4 tsp salt
Garam masala to taste
Cilantro for garnish

1  tsp oil 1/2  tsp cumin seeds 1/2  tsp mustard seeds 4  cloves of Veggie Box garlic minced 1/2  inch ginger minced 1  hot green chili finely chopped (or a cayenne from last week!) 1  tsp coriander powder 1/2  tsp turmeric 1 1/2 cups of Veggie Box potatoes diced 1 cup of Veggie Box tomatoes, crushed 3/4  cup vegetable stock 3/4  tsp salt

Heat oil in a skillet over medium heat. When hot, add cumin and mustard seeds and cook them until cumin seeds change color and get fragrant. A few seconds or a minute depending on how hot the plan and oil are. Add garlic, ginger and chili and cook for a minute or until the garlic is golden. Add the coriander powder and turmeric and mix in. Add potatoes and eggplants and mix in Add the tomatoes, salt and water and mix in. Cover and cook for 15 minutes. Stir, reduce heat to medium-low and continue to cook until the eggplants and potatoes are tender to preference. about 15 minutes. Taste and adjust salt and spice and mix in. Garnish with a good sprinkle of cayenne or garam masala or both, and cilantro and serve.