Cauliflower Eggplant Curry

  1 cauliflower
  1 eggplant
  2 Tbl oil
  1 tsp black mustard seed
1/2 tsp turmeric powder
  1 tsp curry powder
  1 tsp salt
1/4 cup water
  2 potatoes
  1 cup peas
  1 tomato, finely chopped
  juice of 1 lemon (2 Tbl)

  Remove thick stems of cauliflower and cut them into small pieces.  Separate
the head into florets and slice.
  Cut eggplant into 1/2 inch cubes.
  Heat oil in heavy pot with a lid.  When very hot, add mustard seed and cover
quickly.  The seeds will pop wildly; when the sound dies down, turn off the
flame, open the lid, and immediately add the spices and the cauliflower.  Stir
to coat with spices and oil.  Add 1/4 cup water and eggplant.  Cube potatoes
and boil them separately until partially cooked before adding them.
  Continue cooking over medium heat, adding 1 or 2 Tbl of water from time to
time, stirring gently.  Add peas about 5 minutes before serving.  At the last
minute, add finely chopped tomato.  Turn off heat and add lemon juice.
  Serves 6 to 8.

-NLK