Rajasthani Aloo Baingan (Potato and Eggplant)

• 1 each eggplant (baingan), medium-size, purple, un-peeled, cut into long stripes
• 2 each potatoes (aloo), russet, medium-size, peeled and cut into long stripes,
• 4 each tomatoes (tamatar), medium-size, cut into long stripes
• 2 tablespoons cilantro (hara dhania), chopped
• 1 tablespoon vegetable oil
• 1 pinch hing asafetida
• 1 teaspoon cumin seeds
• 1 each green chili peppers chopped, or to taste
• 1 teaspoon ginger paste (adrek)
• 1 tablespoon coriander powder (dhania powder)
• 1/2 teaspoon turmeric (haldi)
• 1/2 teaspoon red chilis, dried powder
• 1 teaspoon salt adjust to taste
• 4 tablespoons vegetable oil
• 1/4 cup water

1. Heat the oil in a pan and add the cumin seeds and green chilies.
2. When they crackle, add the onions and saute until they turn translucent.
3. Then Add tomatoes and again saute it.
4. Add the potatoes, salt and 1/4 cup of water.
5. Cover and cook over a slow flame until the potatoes are half done.
6. Add the ginger and mix well.
7. Add the brinjal and cover and cook for another 8 to 10 minutes over a slow flame until the brinjal is almost cooked.
8. Add the turmeric powder, chilli powder and the coriander powder and mix well.
9. Cover and cook for 3 to 4 minutes, until the masalas are cooked.
10. Serve hot garnished with coriander.
11. Turn off the heat and add chopped cilantro mix it well.
12. Left over makes great sandwiches
13. Enjoy!

baingan, potatoes, tomatoes, cilantro, vegetable oil, hing asafetida, cumin seeds, green chili peppers, ginger paste, coriander powder, turmeric, red chilis, salt adjust, vegetable oil, water

Taken from recipeland.com/recipe/v/rajasthani-aloo-baingan-potato--53699 (may not work)