Ingredients:

3 small potatoes cut in to wedges

6 medium cylindrical brinjal cut in to wedges of about 4 inches long

2 small tomatoes chopped

½ tsp cumin seeds

2 tbsp refined oil

1 tsp chilli powder optional

½ tsp turmeric powder

½ tsp garlic paste

½ tsp ginger paste

1 tbsp cumin seed and coriander seed powder

Salt to taste

Aloo Bhyanta ko Ledo (Potato Brinjal Gravy)

Method:

1)      Heat the oil in Karahi or deep pan.

2)      Add cumin seeds; let it crackle until cumin turns light brown in color.

3)      Add potatoes; fry for ½ a minute add brinjal and fry for 1 minute.

4)      Add salt, turmeric powder and fry for 1 minute.

5)      Add ginger and garlic paste, fry for about a minute or until ginger-garlic gives cooked aroma.

6)      Add cumin and coriander powder, fry for ½ a minute.

7)      Add tomatoes fry for about 1 minute, keep stirring, don’t let it burn.

8)      Add one and half cups of water, let it cook in a medium heat until vegetables are cooked and gravy has formed.

9)      Vegetables should not be watery.

10)   Serve hot, serve with plain rice, pulao or roti.