Baigan-aloo-tamatar

This happens to be one of my most favourite baigan preparations. It is associated with my childhood - this is the way my paternal grandmother would make baigan whenever we visited her in vacations. So more than just the recipe, its the memories it evokes that make this one more than just delicious, there's an added layer of comfort.

Ingredients:

3 medium-sized striped eggplants (purple and whitish), diced big
2 medium-sized onions, sliced big
3 medium-sized tomatoes, diced
2 medium-sized potatoes, diced big
1 tsp grated fresh ginger
1 tsp cumin seeds
1/2 tsp turmeric powder
1/4 tsp red chilli powder
salt to taste
1/2 tsp amchur powder
2 tbsp oil (for cooking)

Method:

1. Heat oil in a saucepan. Add cumin seeds and let them brown a bit.
2. Add the grated ginger and sauté.
3. Add sliced onions and sauté until the onions get translucent.
4. Add the diced eggplant and potatoes. Add the turmeric and chilli powders as well as the salt. Sauté.
5. Cover and cook until the potatoes and eggplant are cooked a bit.
6. Add the tomatoes and cover to cook completely.
7. Add the amchur powder and sauté for a couple of minutes.

You can serve this with rice, rotis or parathas. You can even add a bit of water to this one to make it into a semi-gravy. Hope you enjoy it.