TRINIDAD STYLEE CURRY EGGPLANT AND POTATO

Ingredients

• 1 tbls Rice Bran oil
• 200 gm Tomatoes, cut into 2 cm pieces
• 2 med Eggplants, cut into 2 cm pieces
• 200 gm Potatoes, cut into 2 cm pieces,
• 1 Scotch Bonnet finely sliced
• 2 tsp SHASHEMANE JAMDUNG CURRY BLEND
• 1⁄2 tsp Turmeric
• 1⁄2 tsp gnd Coriander
• 1⁄2 tsp gnd Cumin
• 1⁄2 tsp Garam masala
• 1⁄4 tsp Palm sugar
• 1 1⁄2 cup water

Method

1. Heat oil in a pan.
2. Add SHASHEMANE JAMDUNG CURRY BLEND, Scotch Bonnet, other spices, Tomatoes, Palm sugar .Cook on medium heat for 3 mins till the Tomatoes are soft.
3. Add Potatoes and Eggplant.
4. Cook for about 5 mins.
5. Add a 1 cup of Water and continue to cook over medium heat for about 8 mins more till the vegetables are tender.
6. Watch the pot as you may need to add another 1/4 to 1/2 cup of water to prevent scorching.
7. Serve hot with Roti bread, SHASHEMANE KERRI’S MILD MANGO KASUNDI and white rice.