2 medium Potatoes peeled and cubed
6 small Eggplants/Brinjals –purple ones cubed
½ tsp Turmeric powder
½ tsp Garam masala
3 tbsp Oil
½ tsp Mustard seeds/Kadugu Cumin seeds/Jeera
½ tsp Fennel seeds/Sombu
¼ tsp Nigella seeds –onion seeds
1/8 tsp Methi seeds
Salt to taste
Water as necessary
Ingredients – spice paste
5 Whole dry red chillies
1 Onion small chopped roughly
1-inch Ginger piece peeled and chopped roughly
5 Garlic cloves peeled
Grind together the ingredients under spice paste adding a little water. Grind smooth. Set aside.
To a pan, add 2 tbsp oil and when hot, drop in the panch phoran – 5 spices – mustard seeds, methi seeds, fennel seeds, nigella seeds and cumin seeds.
3.When they splutter, add the cubed potatoes and toss to coat. Cook for 5-10 minutes.
Add the cubed eggplants and stir.
4.Add in turmeric powder and salt. Mix well.
6.Add in the spice paste and mix to coat.
Add just enough water to slightly immerse the potatoes and eggplants.
8.Cover and simmer until the potatoes and eggplants are soft.
Stir in the garam masala and cook for a further 1 minute. Switch off. Serve hot with rice or roti.