Aloo Baigan Sukha or Indian-style potato and aubergine fry

1. Cut potatoes and eggplant into small-medium size wedges.

2. Fry the potatoes and aubergine, keep aside.

3. Heat oil and add the cumin and fry until it crackles, then add the onions and sauté until golden brown. Add chopped ginger and garlic, and sauté for one minute.

4. Add chopped tomatoes and cook until the oil forms a layer on top.

5. Add all spices, coriander leaves and sauté for 30 seconds.

6. Add potatoes and eggplant and toss well, add little water if required. However, this vegetable dish is intended to be dry.

7. Toss well to coat all the ingredients and gravy on it.

8. Serve in a dish and garnish with green chili.

Do you have any recipes you would like to share? Email us on food@gulfnews.com