8 baby eggplant cut into 4 peices
2 medium potatoes cut into the size of eggplant
½ cup crushed can tomato
2 big onion chopped
5 green chilli chopped (adjust as per your need)
A pinch of hing
¼ tbs cumin seeds
¼ tbs turmeric powder
¼ tbs paprika powder
1 tbs coriander powder (or 1 tbs whole coriander*)
Salt as per taste
5 tbs oil
1) *I prefer freshly made coriander powder for this item. Roast the whole coriander and then make powder of it.
2) Heat oil in a frying pan and add hing and cumin seeds and then add chopped green chilli and then chopped onion and stir it properly.
3) Add tomato puree, paprika, coriander powder, turmeric, eggplant and potatoes and stir it.
4) Add enough water to cover the eggplant and potatoes and mix it properly and let it boil and then add salt. Cover the lid and let it cook in medium flame for about 7-10 minutes. Now low the flame, take the lid out and stir it. If it it more waterly let it cook few more minutes and baby eggplant and potatoes are ready to serve with your choice or roti or rice.