{Aloo baingan} in a tomato yogurt gravy

Ingredients:

• 3 medium potatoes, cubed bite size
• 6-7 small eggplants, cubed bite size
• 4 tbsp cooking oil
• 1/2 tsp crushed cumin seeds
• 1 medium red onion, ground into paste
• 1/2 tsp of ginger + garlic paste
• 1 heaping tbsp tomato paste
• 2 bay leaves
• 3 heaping tbsp non-fat yogurt
• 1/2 cup of water
• salt to taste
• fresh coriander leaves for garnish

Directions:

1. Heat a non-stick skillet to medium high. Add 2 tbsp cooking oil, fry potatoes and eggplants for some color. This should take no more than 5 minutes. Stir in between.
2. While cooking the veggies, ground onion in a blender or mortar & pestle. You might have to add a tablespoon or two of water.
3. Remove veggies from heat to cool.
4. In the same skillet, add remaining cooking oil and sprinkle in some crushed cumin seeds. Fry for a few seconds.
5. Throw in ground onions, ginger and garlic paste. Fry till fragrant. This should take about 10 minutes.
6. Add tomato paste and spice mix. Stir to combine and continue to cook for a few minutes.
7. Return veggies into the skillet.
8. Once oil begins separating to the sides, add non-fat yogurt, bay leaves, water and salt to taste.
9. Cover skillet and simmer on low heat for 20 minutes until veggies are fully cooked and tender.
10. Garnish with fresh coriander leaves & serve hot with steamed rice or chapattis!

Crisp salad as pictured above – made with sliced radishes, onions and green chilies makes a perfect condiment for this dish.