This is a vegetable that we have regularly for lunch with rotis and curds. In most punjabi households, rice is not common. Rotis are eaten for lunch and dinner. Most punjabi vegetables are made with the same method. gobhi all, baingan aloo, matar aloo etc aste great with rotis. It tastes yummy with rice too.
Potatoes chopped into ½ inch dice 1 cup
Brinjal chopped into ½ inch cubes 1 cup
1 medium sized onion finely chopped
1 tomato finely chopped
1 tsp cumin seeds
1 clove garlic grated
½ inch piece ginger grated
½ tsp turmeric
1-2 tsp red chili powder
2 tsp coriander powder
½ tsp garam masala powder
Salt to tatse
Coriander to garnish
Oil 1 tblsp
Chop the potatoes and brinjal and keep in water.
Heat oil add cumin seeds. Then add chopped onions and sprinkle a little salt. Fry on medium heat till golden brown. Add ginger garlic paste and fry for a min.
Add turmeric powder, red chili and coriander powder and fry for a min
Add chopped tomatoes and fry till oil separates from the masala.
Add the potatoes, mix well and put ¼ cup water, cover and cook for 5 mins. Add the brinjal and cover and cook on low heat till done. There should not be too much water, only enough to cook the vegetables.
Sprinkle garam masala and green coriander.
Serve hot with rotis and dahi