A typical gujarati dish and a favorite of most who have tasted it. The soft cooked potatoes along with the eggplant, makes this dish very juicy and delicious. It is typically served with thepla’s in a gujarati household. Hot phulka’s also go very well with this dish.

Serves: 4 persons
Cooking time: 30
Preparation Time: 15 minutes

Ingredients

• 3 cups diced eggplant
• 2 cups diced potatoes
• 1 teaspoon kalonji seeds
• 1 teaspoon chopped ginger
• ½ cup chopped tomatoes
• 1 teaspoon turmeric powder
• ½ teaspoon asafoetida
• 1 teaspoon chilli powder
• ½ teaspoon coriander powder
• ½ teaspoon cumin powder
• 2 tablespoons chopped coriander
• 2 teaspoons vegetable/sunflower oil
• Salt to taste

Method

Heat oil in a pan; add the kalonji seeds, tomatoes, ginger, turmeric powder, asafoetida, chilli powder, coriander powder, cumin powder and sauté until the tomatoes are soft and well cooked.

Add the potatoes and eggplant; mix well. Add 2 cups of water and required salt.

Cover with a lid and simmer for at latest 25 minutes until the potatoes we well cooked, stirring occasionally.

Garnish with coriander leaves and serve hot.