🌿2 medium-sized eggplants chopped into medium-sized pieces
🌿2 medium-sized potatoes chopped into medium-sized pieces
🌿2 medium-sized tomatoes finely chopped
🌿1 medium-sized red onion thinly sliced
🌿3-4 garlic cloves
🌿1 small piece of ginger grated
🌿2-3 green chilies finely chopped
🌿coriander leaves finely chopped
🌿1/2 teaspoon cumin seeds
🌿1/4 teaspoon turmeric powder
🌿1/4 teaspoon red chili powder
🌿1/2 tablespoon coriander powder
🌿Salt as per taste
🌿1 tablespoon cooking oil of your choice (i am using opulent organic clod-press groundnut oil)
Instructions
🌿Heat oil in a pan and fry potato then fry brinjals keep aside
🌿Heat oil in a pan and add cumin seeds, add Ginger garlic chilli paste (home-made)
Saute for a few seconds.
🌿Add onion and stir fry 2 to 3 minute or until it starts turning brown.
🌿Add finely chopped tomatoes 🍅 Stirfry 2 to 3 minute
🌿Add all the spice (Red chilli Danya Jeera powder)powder, and salt. Mix, cover the pan, and
cook until the tomatoes turn mushy.
cook until the tomatoes turn mushy.
🌿Once the tomatoes are done add potatoe & eggplant mix well. Cover the pan
🌿cook 2 to 3minutes in low flame
🌿Add 1 cup water mix, and cover the pan.
🌿Cook covered for another 5 minutes or until the eggplants are nicely cooked. Keep on stirring after every 4-5 minutes.
When the eggplants are cooked
🌿chopped coriander leaves. Mix, cover the pan
🌿Garnish with chopped coriander leaves and serve with roti or rice and dal
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