Ingredients:
1. Eggplants- 8
2. Potatoes- 2
3. Onion- 1
4. Mustard seeds- 1 tbsp
5. Cumin seeds- 1 tbsp
6. Turmeric- 1/4 tbsp
7. Salt- to taste
8. Chilli powder- 1 tbsp
9. Sesame seeds Powder- 2 tbsp
10. Coriander powder- 1/2 tbsp
11. Coriander leaves- Handful
12. Oil- 3 tbsp
13. Asafoetida- pinch
Preparation Method:
1. Chop eggplants, potatoes, onion into slices.
2. Heat the oil in a pan and add mustard seeds. Mustard seeds splatter then add cumin seeds, turmeric, asafoetida and mix.
3. Add sliced onions and fry till translucent. Add eggplant and potatoes and fry on a medium flame.
4. Keep the lid on and fry them for 3-4 minutes. stir them 0nce in a while. Keep the lid until the eggplant and potatoes are soft.
5. Add salt, chilli powder and mix well. Remove the lid and fry them for 2 minutes, they turn little crispy and all moisture is absorbed.
6. Turn of the flame and add sesame seeds powder, coriander powder and mix well.
7. Dish out and garnish with coriander leaves.
Note:
1. Do not add additional water, to avoid overcooking and mashy of vegetables.
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