Aloo Baingan

Add a mixture of cumin and mustard seeds to hot mustard oil (tempering). Then you add chopped onion and the usual ginger-garlic paste. Simmer on a. low fire until the onions are browned. Afterwards chopped tomato’s. In this stage you add spice mixtures (coriander, turmeric and chilli powder). Then you add potato wedged and fry for 10 minutes. Add eggplant and then simmer for 10 minutes. Add a little water (150 ml or so, depending on how much water the eggplant releases) and simmer until the potatoes are done. In my case another 20 minutes. Finish with garam masala.

Serve with pungent cucumber raita with kala namak or black salt.

To make aloo gobi (potato-cauliflower) you can use exactly the same recipe, but you need a little more water to cook the cauliflower.