4 – 5 long Brinjals
1 tsp Jeera
Grind green chilies, ginger, coriander and 1 tsp jeera into a smooth paste.
Boil and peel potatoes, cut into cubes.
Cut brinjal into 2” pieces. Use immediately or brinjal oxidizes, place them in water.
Take 3 tsp of oil in a skillet and add cut brinjal and stir fry for a few minutes, then add chili-ginger-coriander paste and fry for a few minutes.
Then add cooked potatoes and mix gently without disturbing the shape of the vegetables.
Taste for salt and seasonings, can be adjusted to suite your taste.
This is a good side dish with rice.