Spicy Potato and Eggplant Curry

Instructions

1. 1

   Peel and dice the potatoes into small cubes.

2. 2

   Cut the eggplants into similar-sized cubes.

3. 3

   Finely chop the onion and tomatoes.

4. 4

   Mince the garlic cloves.

5. 5

   Heat the olive oil in a large pan over medium heat.

6. 6

   Add the chopped onion and garlic to the pan and sauté until the onion becomes translucent.

7. 7

   Add the diced potatoes to the pan and cook for about 5 minutes, stirring occasionally.

8. 8

   Add the eggplant cubes to the pan and continue to cook for another 5 minutes.

9. 9

   Stir in the chopped tomatoes, red chili powder, cumin powder, and salt to taste.

10. 10

    Cover the pan and let the mixture simmer for about 15-20 minutes, or until the potatoes and eggplants are tender.

11. 11

    In a separate pot, boil the eggs until they are hard-boiled (about 10 minutes).

12. 12

    Peel the boiled eggs and cut them into halves or quarters.

13. 13

    Gently stir the boiled eggs into the curry mixture.

14. 14

    Let the curry simmer for an additional 5 minutes to allow the flavors to meld.

15. 15

    Serve the Spicy Potato and Eggplant Curry hot with rice or bread.