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A typical gujarati dish and a favorite of most who have tasted it. The soft cooked potatoes along with the almost mashed 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.