“Eggplant is the king of all vegetables, that’s why it has a crown on its head.” – My Grandma
2 cups fully peeled sweet potato cut into 1″ pieces
4 cups roughly peeled eggplant cut into 1″ pieces
1/2 tomato cut into 1″ pieces
1 tsp fresh ginger
1 tsp fresh garlic
1 tsp dry coriander powder
1 tsp sugar (optional)
1/4 tsp turmeric (fresh or powder)
1/2 tsp mustard seeds
pinch hing/asafoetida
2 oz water
salt
oil