I prepare this dish of simple eggplants and potatoes stirfry as an additional side dish to go with Phulkas or rice when I have unexpected guests or when the main Side dish usually a gravy one is not enough. The beauty of the dish is the quickness with which it can be rustled up even when you doing the hot Phulkas.
10 small potatoes washed and cubed .
4 or 5 small purple eggplants /brinjals also washed and cubed.
1/2 tsp mustard seeds
1 tsp cumin seeds
Pinch of asafoetida powder
Pinch of turmeric powder
1 tsp coriander powder
Pinch of mango powder
1/ tsp cumin powder
1 tsp red chilli powder
Salt to taste
2 tbsp chopped coriander leaves .
1 tbsp oil
Take a deep pan, add oil, let it heat up
Add the mustard seeds, ,let it crackle .
Add the potatoes and brinjals.
Add all the spice powders and salt,
Give a good stir and cover with a lid . Cook on a low flame and keep stirring in between ,
No need to add water or else it will turn soggy.
We need to keep the vegetables almost dry and the vegetables will cook with their own water .
If the vegetables appear to be too dry , just sprinkle some drops of water but try to avoid it .
Within 10 minutes it will be done ,serve tasty aaloo baingan garnished with green coriander leaves
Excellent with Phulkas or rotis.