Slow Cooker Potato and Eggplant Curry

Ingredients

• 2½ cups sliced eggplants
• 1½ cups sliced potatoes
• 1 tablespoons mild curry powder
• 1/2 teaspoon shredded ginger
• 1/2 teaspoon shredded garlic
• 1 green chili, sliced
• 1/2 teaspoon red chili powder
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1½ tablespoons jaggari (combined molasses and brown sugar)
• pinch of salt
• 3 tablespoons water
• 2 tablespoons oil
• 1/2 teaspoon mustard seeds

Instructions

In a slow cooker, combine all ingredients, except  oil and mustard seeds. Stir well.

In a small sauce, combine 2 tablespoons oil and mustard seeds. Cook over high heat until the mustard pops.

Remove mustard mixture from the heat and pour over vegetables in a slow cooker.

Cover the pot and cook on high-heat setting for 2 hours.

Turn off the cooker and open the lid.

Remove cooked potato and eggplant curry and transfer to a serving plate.

Garnish with fresh coriander leaves.