Potatoes and Eggplant stirfry ( Aaloo Baingan ki sabzi )









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. 







Ingredients :


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

Method:

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.