Eggplant, Potato and Tomato Shaak Ingredients: 1 large (black) eggplant, or 3-4 small (purple) eggplants (more, if very small). 2 small potatoes 2 tomatoes 1/2 large hot chili 2 T. oil 1/2 tsp. cumin 1/2 tsp. mustard seed 1 tsp. salt 1 cup water 1/2 tsp. turmeric 1/2 tsp. garam masala 1/2 tsp. ground cumin 2 tsp. sugar Dice eggplant (do not peel), place cubes in a pan of water. Peel and dice potatoes, place in pan of water. Dice tomatoes (in large chunks), put in separate bowl. Mince chili, add to tomatoes. Wash eggplant three times. Heat oil in a pan, fry cumin and mustard seed for 1 minute. Add tomato/pepper mix, then eggplant and potatoes.. Add salt and water, and boil 10 minutes. Add turmeric, garam masala, ground cumin, and sugar. Cook 20 minutes. If you wish to eat this dish with rice or kichari, add more water.to get gravy. If you wish to eat with chapattis, add less water. Pressure cooker directions: put all ingredients in at the same time, cook 10 minutes, on low heat.