Aloo baingan ki subzi - potato and eggplant in tomato gravy

Ingredients

• 6-8 small eggplants unpeeled and cubed
• 2 medium size potatoes peeled and cubed
• 1 tomato chopped
• 1 red onion finely chopped
• 2-3 green chillies slit lengthwise
• 2-3 cloves of garlic finely chopped
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoonred chilli powder
• 1 teaspooncumin-cilantro powder
• salt to taste
• 2 tablespoons olive oil

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Preparation

• Heat oil in a pan. Add the mustard seeds, when they splutter add the chopped onions and garlic. Saute till they are golden brown.
• Add the tomatoes and slit green chillies. Fry for about 3 minutes.
• Add the turmeric powder, red chilli powder, cumin-cilantro powder and salt. Add the diced potatoes and eggplant. Mix it well.
• Cook covered on medium heat until the vegetables are almost cooked. (You could add a little water about 1/4 cup , many a times it will cook in the tomato gravy itself).
  
• Now cook uncovered till fully cooked.
• Ready to serve. Garnish with fresh Cilantro.

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