MAHABRINGAL
Indian Style Chunky Soup
This is a delicious soup with basmati rice and chapatis (whole wheat tortillas)

4 med. tomatoes
1 lg. round eggplant
1 med. yellow skin or red potato
2 bunches fresh spinach or 1 box frozen spinach
2 C. water

2 Tbsp. butter or vegetable oil
1 tsp. turmeric
1 tsp. cumin, ground
1 tsp. chili pwdr.
1/8 red chili flakes

½ tsp. salt
¼ tsp. black pepper
1 tsp. honey or raw cane sugar

1. Wash and chop vegetables. Put in a pan with the water and cook covered on medium heat. Cook until vegetables are thoroughly soft, about 25 minutes. Stir occasionally to prevent sticking.
2. Combine next 5 ingredients in a skillet and toast on medium-high heat.
3. Add toasted spices to the soup along with the salt and honey. Taste to be sure the amount of salt is to your liking. Mix well and serve.