Ingredients

2 eggplants
1 large potato
1 large onion
few green chilies
2 tomatoes
garlic paste
cumin seeds
fresh coriander leaves
salt
turmeric powder
mix masala powder
Oil for frying

Method
Wash the eggplant and cut in to small cubes. Peal and wash the potato, cut in to the similar cubes. Cut the onion, green chilly and the coriander leaves in to fine pieces and keep separate. Cut the tomatoes into very small cubes.

Heat the oil in a pan. Deep fry the potatoes un till light golden brown. Drain it and leave a side. Fry the eggplant same and drain it as well. Heat 3 table spoons of oil in a separate pan, add few seeds of cumin seeds. Add the onion, green chilly and the garlic paste, fry until golden brown. Add tomatoes, turmeric powder and mix masala powder, salt and mix together.

Leave until tomatoes get soft. Add the fried potatoes and the eggplant. Mix well. Finally add the fresh coriander leave and serve hot with chapattis or rice.
Print this recipe       Email this recipe