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Optional Link (URL): Ingredients (one per line): 2 medium eggplants, peeled and chopped small 2–3 medium potatoes, peeled and chopped Seasonings: 1/2 onion, chopped 6 cloves garlic, minced 1–2 hot peppers, to taste 2 scallions, chopped 1 sprig thyme (or 1/2 tsp dried thyme) 1–2 tbsp green seasoning (optional, Trinidad style) 1 tbsp curry powder 1–4 cups water (adjust as needed during cooking) 1–2 tsp salt (adjust to taste) Optional: ground roasted cumin, chopped bandana for garnish Oil & Seeds: Enough oil to cover the bottom of the pan (e.g., extra virgin olive oil) 1 tsp whole cumin seeds (jira) Instructions: 1.Prepare Vegetables: Peel and chop eggplant and potatoes into bite-sized pieces (eggplant smaller than potato for quicker melting). Chop onion, garlic, scallions, and hot pepper. 2. Cook the Base: Heat a large pot over high heat, add oil to cover the bottom. Add whole cumin and mustard seeds. Cook until fragrant and slightly browned. Add onions and hot peppers, sauté until edges brown slightly (~3–5 minutes). Add curry powder and garlic, cook a few minutes until aromatic. 3. Build the Curry: Add chopped potatoes and eggplant to the pot, stir to coat with spices. Add remaining seasonings: thyme, green seasoning, and some salt. Reduce heat to low, cover, and cook for 30–45 minutes, stirring every 10 minutes. 4. Adjust Liquid: If vegetables are sticking or curry seems too dry, gradually add water (up to 4 cups total) to prevent burning. Continue cooking on low heat until potatoes are tender and eggplant melts into the curry. 5. Finish: Taste and adjust salt. Update Recipe

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