All measurements are approximate, and regular silverware is used for measuring (teaspoons and tablespoons)...Should serve 2 hungry people or 3 kinda hungry people.
1 large potato cubed and boiled until almost done
1/2 a giant carrot sliced
2 small aubergines or 1/4-1/2 small eggplant cut into bite size pieces
1 onion chopped
1 tomato chopped
2-3 green chilies (depending on taste)
2 tbs curry powder mixed with 1/4 cup HOT water
2-3 heaping teaspoons crushed garlic
1/2 tsp red chili powder
1/2 tsp saffron
1/2 tsp ginger
Salt and Pepper to taste
Panfry the potato in a little oil just so it's a little crunchy on the outside, this isn't necessary but it makes them softer and tastier. In your soup pot, pour a little oil (3 tbs +/-) heat and add garlic and carrots, quickly stir and fry a bit until it starts to stick. Add enough water to cover the carrots and cover while letting them cook and sizzle. Once the water has started to evaporate, add the curry powder that was with the hot water. Stir. Add aubergines, tomato, onion and stir and fry for a few mins. Add enough water to cover and toss in the remaining ingredients. Stir and simmer, tasting as you go to check for done-ness and if any taste is missing.