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 onions and sauté until they turn golden brown.

7. 7

   Add the minced garlic and sauté for another minute.

8. 8

   Add the diced potatoes and eggplants to the pan and stir well.

9. 9

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

10. 10

    Stir everything together and cover the pan. Let it cook for about 15-20 minutes, stirring occasionally, until the potatoes and eggplants are tender.

11. 11

    In a separate pot, boil the eggs for about 10 minutes until they are hard-boiled. Peel and cut them into halves.

12. 12

    Once the curry is cooked, gently place the halved eggs on top and let it simmer for another 2-3 minutes.

13. 13

    Serve hot with rice or bread.