Aloo baingan ki sabzi or potato eggplant vegetable

Ingredients:

• 3 tablespoon oil
• 1 medium onion sliced
• ½ teaspoon cumin seeds zeera
• 2 tomatoes chopped
• ½ teaspoon salt adjust to taste
• ½ teaspoon red chili powder or chili flakes
• ¼ teaspoon turmeric /haldi
• ½ kg long eggplants baingan
• 2 medium potatoes chopped
• 2 green chili’s
• Handful of coriander for garnish

Instructions:

1. Cut eggplants into thirds length-wise and then chop. Keep them in salted water to prevent them from discoloring.
2. Heat oil in a medium pan or a deep frying pan. Fry onion till light golden brown.
3. Add cumin seeds and cook for a minute till they splutter, and they release their aroma. 
4. Add the tomatoes, and cook for a minute or so. Add the rest of the spices (salt, red chili powder, turmeric) and saute for about 30 – 45 seconds. 
5. Cook on low heat till tomatoes soften (10-15 minutes). Add chopped potatoes and eggplants. Cover pot and keep on low simmer (dam) for 10-15 minutes. Make sure that the potatoes and eggplant are tender.
6. Add green chili’s and cook for 30-45 seconds. Take off the heat, garnish with coriander and serve with roti or rice.

Notes

Based on personal preference the eggplants can also be peeled. That will result in a lighter color of the final dish.