Aloo Baigain (Potato and Eggplant (Aubergine) )

1. 1

   Cut potato and eggplant into small pieces.

2. 2

   Take frying pan and pour 1 tbsp oil.

3. 3

   After the oil is hot, add cumin and mustard seed to it.

4. 4

   When the mustard seeds crackle, add potato and eggplant.

5. 5

   Saute about 10-15 seconds.

6. 6

   Add garlic paste and other dry spices as mentioned above.

7. 7

   Stir in one cup of water.

8. 8

   Add salt.

9. 9

   Cover the pan and reduce heat to low.

10. 10

    Heat till until potatoes are soft, but not mushy.

* Per serving · 4 servings · Values may vary.

No additional tips available.