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Eggplant and Potatoes


1 eggplant
8 cups potatoes, with skins, raw, in pieces
1 tablespoon sugar
1 tablespoon oil
2 tablespoons fenugreek
1 teaspoon salt
1 teaspoon turmeric
1 cup water


Cut up the raw potatoes into pieces about an inch cube. In a saucepan, heat the oil on medium. Add the fenugreek and stir. After 10 seconds, stir in the potatoes. Then, stir in the turmeric and salt. Then add half of the water (1/2 cup) and the sugar. Cook on medium for 20 minutes, stirring occasionally. Cut up the eggplant into pieces about the same size as the potatoes. Then, after the potato mixture has cooked for the 20 minutes, add the other half-cup of water and the eggplant. Cook for 10 more minutes, stirring occasionally.

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