-
3 Eggplants (Brinjals) (Baingan) (cut into medium pieces)
-
1 large Potato (peeled & cut into small pieces)
-
1 medium Onion (finely chopped)
-
1 medium Tomato (finely chopped)
-
3 cloves of Garlic (Lehsan) (peeled & chopped)
-
1 (1-inch) piece of Ginger Root (Adrak) (peeled & chopped)
-
1 Green Chilli (Hari Mirch) (or to taste)
-
1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
-
¼ tsp. Turmeric Powder (Pisi Haldi)
-
1 tsp. Cumin Powder (Pisa Zeera)
-
½ tsp. Cumin Seeds (Saabut Sufaid Zeera)
-
Salt (to taste)
-
1 tbsp. Cooking Oil
- In a pot heat oil and add the cumin seeds. When cumin seeds become lightly brown add the chopped garlic, ginger root and whole green chili and stir for a minute. Add in the chopped onions and fry onions until they are golden brown. Remove the green chilli and set aside.
- Now add the chopped tomatoes and fry until the oil starts to separate and the tomatoes are soft. Then add in the turmeric powder and fry for a minute. Then add in the red chilli powder, coriander powder and cumin powder and mix for a minute. Add in the potato pieces and fry for 5 minutes. Then add the brinjal (eggplant) pieces and fry for another 5 minutes.
- Now add in 2 cups of water. When water comes to a boil, stir, lower heat to low, cover and let cook.
- When the eggplant and potatoes are well done, garnish with coriander leaves, mix and turn off stove.
|
