Time to cook
A spicy sabzi made with potatoes (aloo) and eggplants (baingan) cooked to perfection with basic spices.
Ginger Garlic Paste
Red Chilli Powder
Cut the washed and peeled potatoes into small cubes and soak them in a bowl of water some time.
Cut the washed eggplants and soak them in salted water.
Chop the onions and picador chillies.
Add oil to a pan on high heat.
Add and heat cumin seeds (jeera) on low heat followed by chopped picador chili.
Add and saute chopped onion for 2-3 minutes.
Add and saute ginger garlic paste for 1-2 minutes.
Add the soaked potatoes to the pan and mix.
Stir fry the potato slices on medium-high flame for 2 to 3 minutes, cover and cook.
Add the soaked eggplant slices to the pan and stir fry again for 2 to 3 minutes until eggplant skins begin to change colour.
When the eggplant and potatoes have cooked fully, sprinkle salt, turmeric, red chilli powder, garam masala, and coriander powder, mix well and sauté for 1 to 2 minutes.
Add canned tomatoes to the pan, mix and cook.
Remove from heat and garnish with finely chopped coriander leaves.