Eggplant Delicacy/Baingan Bahar

First foremost you need to chop up into small pieces about half of one full onion, one medium sized tomato and two green chilies and one whole sprig of coriander leaves. Mince about two teaspoons of garlic and ginger and leave them aside. Next chop up a big sized eggplant lengthwise and one big potato too. Cut them lengthwise.

All that we need for dry ingredients are two teaspoons of coriander powder, one teaspoon of red chili powder for color and flavor and two teaspoons of turmeric powder. Keep handy some dried fenugreek powder about two teaspoons and add salt for taste. Alongside add one teaspoon full of ground garam masala from the store for I prefer this one over the crushed at home.

Take all the eggplant pieces and potatoes and marinate them all with salt and turmeric about one and a half teaspoon of each is needed and marinate them well. Leave it aside for a few odd minutes while you pour a generous amount of mustard oil for frying. Fry eggplant and potatoes evenly. Take it out of the oil and leave them aside.

Now use the excess oil and add a bit extra for frying the spice mix very well. Next add cumin seeds about one and a half teaspoons and let it splutter. Then add all the minced ginger and garlic and the green chilies into the wok and stir for a minute or so. Once it releases its own aroma you may tip in the onions and thoroughly cook them until they turn a pinkish color. At this time add the dry ingredients into the wok and stir them and make it all come together into a nice consistent paste. You may add a little salt to cook the spices and onions quickly. Now add the diced tomatoes into the dish and keep stirring until it doesn't turn mushy enough. At this point tip in the potatoes and let them cook very well for four to five minutes. When the potatoes are done add the eggplant pieces and give it a nice even stir. Close the lid of the wok and let it all sit for about six more minutes unless all turns mushy gooey and soft. Now is the time to check for seasoning. You may add a little extra splash of water if the bottom of the wok seems to be catching up. Add the final ingredient garam masala and dried fenugreek leaves listed in the dried ingredients list. Let it now be cooked under low simmering heat for more additional time for about five to six additional minutes. At this point turn off the gas and garnish this dish with coriander leaves.

Serve this hot with rotis or rice and make sure you have a side of dal and it makes for a complete meal.