Baingan Aloo

• Indian potato & Eggplant stir-fry

• 
  
• 1 large eggplant chopped
• 2 medium potatoes cubed
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon coriander
• 1/2 teaspoon cumin powder
• pinch of asofetida 
• 1/2 teaspoon turmeric powder
• 1 Tbsp. Curry
• 1 teaspoon ginger chopped
• 1 teaspoon garlic chopped( 3 cloves)
• 1 Serrano chili pepper chopped
• 1/2 teaspoon salt or to taste
• 2-3 whole canned tomatoes

1. Heat a large pan, and the garlic, ginger, chili, curry, coriander, and cumin powder and cook for several minutes, adding water as necessary so it doesn't stick.

1. Add in the potatoes and turmeric and mix well to coat. Cook for 2-3 minutes
2. Add in the eggplants, tomato and salt and mix well to coat with all the spices.
3. Cover and cook on low heat for 20-25minutes stirring occasionally. If you like your eggplants softer, than cook longer or to your desired softness.

Recipe adapted from Holycow