4 potatoes, chopped
1 eggplant, diced
2 tablespoon cooking oil
1 large onion, diced
2 cloves garlic, crushed
2 tablespoons seeded mustard
1 tablespoon salt
2 teaspoons yellow curry powder
1 teaspoon chilli powder
2 tomatoes, diced
2 cups chicken stock
Place potatoes and eggplant together in a bowl. Fill with water. Set aside. Place oil in a frying pan over high heat. Fry onions and garlic until golden. Add seeded mustard. Heat through, stirring constantly. Drain potatoes and eggplants. Add these vegetables to the pan. Fry for 5 minutes to develop some color. Turn heat down to medium. Add in salt, curry powder and chilli powder. Fry for two minutes. Stir in tomatoes then chicken stock. Bring to the boil. Cover. Reduce heat to low. Simmer for 20 minutes. Serves well with rice, pasta or bread.
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