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1 pound potatoes (alu)
1 pound eggplant (began)
2 medium onions, chopped
1/4 tablespoon ginger paste or powder
1/4 teaspoon garlic paste or powder
2 medium tomatoes
1/4 teaspoon cumin powder
1/4 teaspoon turmeric powder
1/4 teaspoon coriander powder
Salt to taste
3 tablespoons oil
1/2 cup chopped cilantro
Cut potatoes, eggplant and tomatoes in small cubes.
Heat the oil in a pan. Fry the onion for 1 minute.
Add garlic, ginger, cumin, turmeric and coriander; mix together for 2 minutes.
Add potato and eggplant, and cook for 13 to 15 minutes.
Add tomato, and cook for 3 minutes.
Sprinkle with cilantro.
Serve hot with naan, pita bread or rice.