DELISHING: ALU BAIGAN KI SABZI

I make alu baigan my mom's way, she also use tamarind at the end but I do not add it coz my husband does not like its flavour. While making this dish, do not cook eggplant and potato simultaneously, because the cooking time of both veggies vary. Eggplant tends to become soft quickly, so it should be added in the end. The final result would be a tangy-spicy delishing ......yummy.......delight. Eggplant contains folate and potassium. When I was digging for info related to eggplant I came to know that it is actually a fruit but used as a vegetable in everyday cooking. It is native to India and Pakistan.

In different parts of world it is recognized by many different names:

• In India, Pakistan: Baigan or brinjal
• In USA: Eggplant
• In Italy: Melanzana
• In Europe: Aubergine

INGREDIENTS

5-6 SMALL EGGPLANTS (Wash, remove stalks, cubed and keep aside in a salty water)

2 SMALL POTATOES

1 MEDIUM ONION

1 TOMATO

1 TSP GINGER/GARLIC PASTE

2-3 TBSP TOMATO PUREE

3 SMALL GREEN CHILLI (finely chopped)

1/2 TSP FENUGREEK SEEDS

SALT TO TASTE

1 TSP RED CHILLI POWDER

1/2 TSP TURMERIC POWDER

1 TBSP DRIED FENUGREEK LEAVES

CORIANDER LEAVES (FOR GARNISHING)

STEPS OF PREPARATION

1.Heat oil in a pan, add fenugreek seeds, when it starts to splutter and a nice aroma comes off, then add onion.

2.When it turns golden brown add ginger/garlic paste, green chilli and tomato and fry till the oil starts separating.

3.Now add salt, red chilli powder, turmeric powder, fry for a minute.

4.Add tomato puree, potato, mix well, add half cup water and cover to cook on low heat.

5.Meanwhile fry eggplant in 1 Tbsp oil till tender.

6.When potato is almost cooked, add eggplant and kasoori methi, stir and cook till oil separates. If water is dried up, add water as required.

7.Garnish with coriander leaves and serve hot.