Ringan Batata

Cuisines

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Recipe

Ingredients

2 medium	eggplants (brinjals)
2 medium	potatoes
2 tablespoons	oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 pinch	asafoetida (hing)
1 teaspoon	turmeric powder
1 tablespoon	red chili powder
1 tablespoon	coriander powder
1 teaspoon	garam masala
1 tablespoon	jaggery
1 teaspoon	salt
1 cup	water
2 tablespoons	fresh coriander leaves, chopped

Instructions

1. 1 Wash and cut the eggplants and potatoes into medium-sized cubes.
2. 2 Heat oil in a pan over medium heat and add mustard seeds. Allow them to splutter.
3. 3 Add cumin seeds and a pinch of asafoetida. Stir briefly.
4. 4 Add the cubed potatoes and sauté for 5 minutes until they start to turn golden.
5. 5 Add the cubed eggplants and mix well.
6. 6 Sprinkle turmeric powder, red chili powder, coriander powder, and salt over the vegetables. Stir to coat evenly.
7. 7 Add a cup of water and cover the pan. Let it simmer on low heat until the vegetables are cooked through, about 15-20 minutes.
8. 8 Once the vegetables are tender, add garam masala and jaggery. Mix well and cook for another 2-3 minutes.
9. 9 Garnish with chopped fresh coriander leaves before serving.