Aloo baingan (bihari style) / brinjal potato curry

Ingredients

• Half a big American brinjal/ Eggplant - cut in cubes
• Equal amount of cubed potatoes
• Green chilies- 4 (Slit into halves)
• Garlic- 4 cloves
• Dhaniya/ Coriander seeds -3 Tbsp
• Mustard seeds/Rai - 4 tsp
• Methi/ Fenugreek seeds-1/4 tsp
• Turmeric powder -1/2 tsp
• Salt- to taste
• Oil- 4 table spoons

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Preparation

• Soak the chopped brinjal pieces in water to prevent oxidation. In a blender, grind dhaniya seeds, mustard seeds and fresh garlic with a little water into a thick paste.
• In a kadai going on medium flame, put 3 Tbsp oil. Add 1 methi seeds and green chilies. When methi seeds turn slightly brown add the ground masala paste and turmeric powder.
• Stir the masala constantly to prevent it sticking to the base. When the masala cooks and reduces in quantity (oil starts separating from the sides)
• Add quarter cup water and cook again. Repeat this process 6 times. At the end of this, you should have used about 11/2 cups of water and may have taken about 20 minutes (This step plays a big role in how the dish turns out)
• Now add chopped brinjal little by little and fry allowing the masala to coat over them. Follow with potato the same way. Add 1 Tbsp of oil and salt. (American brinjals shrink a lot while cooking. It may be a good idea to add salt on the conservative side)
• Cook covered till potatoes are soft, stirring at regular intervals.
• Serve with plain Parathas and sliced onions.