Ingredients
2 medium onions; chopped fine
4-5 cloves garlic; minced
3 inch ginger; grated
4-5 green chillies; minced
1 400g tin peel tomatoes; liquidised
2 tbspns tomato puree
4 large aubergines; cubed
4 large potatoes; cubed
1 teaspn cumin seeds
2 tspn mustard seeds
2 heaped teaspns cumin/coriander powder
1 tspn tumeric
3 tablespns oil
Salt to taste
Method
1. Heat the oil in a large pan, add the cumin and mustard seeds. After they have popped add the onion and fry until golden brown.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEkCcxclLFRoAKglJryNU1iYpIZf8b9e0chfW1LFBh-eTGpMWx64dcm1NFUy44UWRx6ax-RuuTPJnwnHRaMKzkkkrL3e-gKD8pBlVhqM8AnUINuZm3nB9oTTkUVIIAqgrVWDL6x_3tfhQ/s320/collage3.jpg)
2. Add the tomatoes, tomato puree, garlic, ginger and chillies, decrease the heat and cook for 7-8 minutes, until it is like a thick sauce, then add the cumin, coriander and tumeric powders, and mix and cook for a few minutes.
3. Add the potatoes, mix so the potatoes are coated with the tomato sauce, cover and cook about 7-8 minutes. Then add the aubergines and mix.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTQe5x5hQZlKEUpli97A5PDVuSDtcFdm_u1OFO3nedI9DDcCNnd-S-nU32NvJ0q9cfBffV3p82sway_c0ZVIDgBD9j-cuCWsCs-U8pnQIkzrwndD0zlnqNgSbhlVIickjjkh9knusYN4k/s320/collage4.jpg)
Cover and cook for about 15-20 minutes until the potatoes and the aubergine is cooked.
Serve with bajra rotla, puris, or chapati
Trupti has a variation of this dish on her blog, with hing and gur (jaggery), I guess my recipe is Gujarati but khoja style!!
Hi this is my first time here...you have a wonderful blog here....Loved the color of this shaak..am gonna try it today itself. thanks for sharing the recipes.
ReplyDeleteYAM Chachi! Thank you for all your excellent recipes. I really enjoyed going through them. I was looking for recipe to make Mamri and Barazi. I did not come across one on your list. Deedar Mumbarak to you and your family!
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