1 large size Egg Plant cut into small pieces and baked for 1/2 hour at 350 deg. I usually do in a jetstream oven.
1 medium onion chopped
3 tablespoons oil
1 ripe tomato. (Sometimes instead I use ½ cup Pasta Sauce Garden Combination or Chunky Tomatoes. Why? Try it.:-)
1 teaspoon corriender powder (toasted)
1 teaspoon cumin powders (toasted)
½ teaspoon turmeric powder
2 Green Chillis --( Sometimes instead I use 1 tsp of Mehran's Chaat Masala. Why? Try it.:-)
2 large potatoes cut in cubes or wedges and microwave or boiled prior.
½ tespoon ground methi
½ teaspoon Rai (mustard seeds dark)
Squeeze of lemon and salt to taste
Handful of corriender finely chopped
Pinch of Hing
Heat oil on medium level in a pan for about 2 minute(s).
Stir in methi and rai, when it starts to sputter add onions and green chilli.
Stir fry on medium level for about 4 minutes or till they are very lightly browned.
Add turmeric powder, coriander powder, hing, cumin powder and chaat masala with little water or pasta sauce.
Fry again for a few seconds. Add the eggplant. Add a 1 lemon or 2 caps lemon juice ,spinkle salt to taste
and 1/2 a cup or more of water if you like soupy. Mix well add potatoes and corriender chopped finely.
Cover and cook on low heat for about 5 minutes or till the eggplant is cooked. Enjoy with roti or rotlo and a glass of Chaas.