Ringan Batata

Cuisines

Best for

Recipe

Ingredients

	2 medium	Eggplant , small
	2 medium	Potato , peeled and cubed
	2 tablespoons	Oil
	1 teaspoon	Mustard Seed
	1 teaspoon	Cumin , seeds
	1 pinch	Asafoetida
	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	Cilantro , 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.