Aloo Baingan ki Sabzi

Ingredientts

• 3-4 medium sized brinjals, should be nice and firm, yet tender, diced
• 1 potato, diced, I don't remove the skin
• 1 tomato, diced (I use frozen and skin peeled)
• 1 1/2 tsp each of ginger and garlic, ground or grated
• 1 tsp rai
• 1/4 tsp methi seeds
• 1/2 tsp hing
• 3/4 tsp haldi
• 1 1/2 tsp dhania powder
• 1 1/2 - 2 tsp chilly powder (adjust as per your spice tolerance. I use the variety that lends colour, but is not spicy)
• 2" cinnamon stick
• 2-3 cloves
• 1-2 dry red chillies
• 1 1/2 tbsp mustard oil
• Salt to taste
• 1 -2 tsp sugar or 1" ball of jaggery, optional
• Chopped dhania for garnishing

Note : Potatoes should be cut slightly smaller than brinjals for even cooking.

METHOD

• Heat oil in a pan.
• Add rai, let it splutter. Switch off the gas.
• Add jeera, methi seeds, hing, cloves, cinnamon stick and dry red chillies.
• Slide in potatoes.
• Sprinkle haldi and salt. Add ginger and garlic.
• Mix well, cook on high flame for 2-3 minutes.
• Add brinjals, mix and cook for a couple of minutes.
• Add dhania powder, reduce the flame to medium (as it tends to burn fast) mix and cook for a couple of minutes.
• Add tomatoes and chilly powder. Mix well. Cook for 3-4 minutes.
• Add water, depending on the consistency you want.
• Bring to a rolling boil.
• Cover the pan. Cook on high flame for 2-3 minutes to create steam inside the pan.
• Lower to sim and cook for 7-8 minutes, giving it a gentle stir once or twice in between.
• Open the pan.
• Cut a piece of potato to check whether done (should be easily cut, but shape should be retained)
• If done, add sugar/jaggery. Cook till it melts and the flavours blend together (3-4 minutes).
• Garnish with chopped coriander.