- 2-3 medium-sized eggplants
- 2-3 medium potatoes, peeled
- 1 onions, skinned, and chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1\4 teaspoon turmeric powder (haldi)
- 2 medium tomatoes, chopped
- 2 tablespoons coriander, fresh, chopped
- 2-3 green chillies, chopped
1. Spike each eggplant with a fork and roast over the flame or place under a grill to char the skin. Turn eggplants a few times to make sure that the skin is completely charred.
2. Put the hot eggplant in a bowl of water and remove the skin. Discard the stalk and finely chop the flesh. Cut potatoes into small dices and keep them in cold water.
3. Heat oil in a heavy based pan and stirring frequently, fry onions until soft. Add ginger, garlic chili powder, salt, coriander powder, garam masala and turmeric to onions. Stir fry for about 3-4 minutes, add a little water if mixture sticks to the bottom of the pan.
4. Add tomatoes and stirring frequently, fry the onion mixture for about 5-8 minutes or until the tomatoes are reduced to a pulp. Add a little water, to prevent it from sticking to the bottom of the pan. Keep frying until oil begin to separate.
5. Drain potatoes and add to sauce. Stir well. Add 1\2 cup of water, stir once and reduce heat to low. Cover with a tight fitting lid, and cook until potatoes are almost tender.
6. Add chopped eggplant, green chilies and chopped coriander.
Cover and cook for 3-5 minutes on low heat, add a little water, if necessary.
Serve with plain yogurt and Chapati or Nan
Serves: 6 people.
Preparation Time: 15 minutes.
Cooking Time: 30 minutes.