Indian Vegetables

Ingredients
1/4 cup olive oil
1 teaspoon black mustard seeds
3 cloves garlic, chopped
1 medium onion, chopped
1 green pepper, chopped
1 small eggplant, peeled and cubed
2 to 3 potatoes, peeled and cubed
2 tablespoon turmeric sauce
1 teaspoon salt
1/4 cup water
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon garam masala
1 cup cauliflower or broccoli flowerets
1 cup water


Directions
In a large pot, heat olive oil and add black mustard seeds. When the mustard seeds begin to pop, add garlic, onion, and green pepper, and cook until soft. Stir in eggplant and potatoes. Add turmeric and salt and mix until vegetables are coated with turmeric sauce. Add 1/4 cup water, reduce heat to low, cover the pot, and cook for 10 minutes. Stir in cumin, coriander, garam masala, and vegetables. Add 1 cup water and increase heat to medium. After 10 minutes, lower heat and cook until vegetables are tender. Serve over rice.