PREPARATION

1. Take 250 grams eggplant and cut it into pieces. Keep aside.
2. In a blender, add 4 green chili, 5 cloves garlic, 1 tablespoon water and blend it well.
3. Heat 30 milliliters oil in a skillet, add 1 teaspoon cumin and stir well.
4. Then, add 250 grams potatoes and mix it well.
5. Cook for 8 - 10 minutes on medium heat.
6. Now, add 250 grams eggplant, blended paste and mix it well.
7. Cook for 5 - 7 minutes on medium heat.
8. Add 1/2 teaspoon turmeric, 1 teaspoon salt and mix it well.
9. Cover it with lid and cook for about 10 minutes on medium heat.
10. Open the lid and give it a nice stir.
11. Add 1 teaspoon coriander and mix it well.
12. Cook for another 3 - 5 minutes on medium heat.
13. Remove it from heat.
14. Serve hot.