Aloo Baigan

1. Cut eggplants into thirds length-wise and then chop. Keep them in salted water to prevent them from discoloring.

2. Heat oil in a medium pan or a deep frying pan. Fry onion till light golden brown.
3. Add cumin seeds and cook for a minute till they splutter, and they release their aroma.

4. Add the tomatoes, and cook for a minute or so. Add the rest of the spices (salt, red chili powder, turmeric) and saute for about 30 - 45 seconds.
5. Cook on low heat till tomatoes soften (10-15 minutes). Add chopped potatoes and eggplants. Cover pot and keep on low simmer (dam) for 10-15 minutes. Make sure that the potatoes and eggplant are tender.

6. Add green chili’s and cook for 30-45 seconds. Take off the heat, garnish with coriander and serve with roti or rice.