Potato Eggplant Masala

Instructions

1. 1

   Wash and cut the eggplant and potatoes into 2 cm cubes. Set aside.

2. 2

   Chop the tomatoes, finely grate the ginger, and slice the green chilies.

3. 3

   Heat the vegetable oil in a large pan over medium heat.

4. 4

   Add cumin seeds and let them sizzle for 30 seconds until fragrant.

5. 5

   Add the grated ginger and sliced green chilies. Sauté for 1 minute.

6. 6

   Add the chopped tomatoes and cook for 3-4 minutes until they soften.

7. 7

   Stir in the turmeric powder, coriander powder, and salt. Mix well.

8. 8

   Add the cubed potatoes and eggplant. Mix to coat the vegetables with the spices.

9. 9

   Cover and cook on medium-low heat for 20-25 minutes, stirring occasionally, until the potatoes and eggplant are tender.

10. 10

    Remove the lid and cook for another 2-3 minutes to evaporate excess moisture if needed.

11. 11

    Garnish with freshly chopped cilantro before serving.

12. 12

    Serve hot with rice or flatbread.