Ingredients
1 small eggplant, diced
1 cup yam or sweet potato, diced
2 tablespoons cooking oil
1 teaspoon mustard seeds
2 dried red chilies
1 onion, chopped
1 teaspoon turmeric powder
Salt, to taste
1 tablespoon fresh cilantro, chopped
1 teaspoon lemon juice
Method
Heat oil in a large pan over medium heat.
Add mustard seeds and let them pop.
Stir in the dried red chilies and chopped onion.
Cook until the onion is soft, then add eggplant and yam.
Sprinkle in turmeric, salt, and cook until vegetables become tender. Stir in cilantro and lemon juice before serving.
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