ALOO BAINGAN (EGGPLANT)
Ingerdients:
1: Eggplant (baingan) 2 large (cut in to medium size)
2: Potatoes (8 large sized, pealed and cut in to cubes)
3: Ginger and garlic paste (1 1/2 tbsp)
4: Tomatoes (2 large sized chopped)
5: Onions (2 large sized)
6: Cumin seeds 1tsp
7: Red chilli powder 1tsp
8: Turmeric 1tsp
9: Salt 1tsp
10:Nigella seeds 1tsp
11:Oil (half cup)
12:Water (1 to 1 & 1/2 glasses)
Recipe:
1: Heat a pan and add oil. Add onions and ginger and garlic paste; mix well. Cook till golden.
2: Once golden, add nigella seeds, salt, red chilli, turmeric and cumin seeds, tomatoes. Add half a glass of water and mix well. Cook for 2 to 3 minutes so that all the water reduces.
3: Add drained potatoes and mix. Now add the eggplant and mix. Add 1 to 1 1/2 glasses of water and cook for 5 to 8 minutes on low flame till the water dries up.
4: Serve hot with chapatis or pitta bread.