Recipe and Photo Courtesy: Priya (my friend)
This is another superb subji from Priya! I think it is a very different recipe and tastes yummy!
Half a big American brinjal/ Eggplant - cut in cubes
Equal amount of cubed potatoes
Green chilies- 4 (Slit into halves)
Garlic- 4 cloves
Dhaniya/ Coriander seeds -3 Tbsp
Mustard seeds/Rai - 4 tsp
Methi/ Fenugreek seeds-1/4 tsp
Turmeric powder -1/2 tsp
Salt- to taste
Oil- 4 Tbsp
-Soak the chopped brinjal pieces in water to prevent oxidation.
-In a blender, grind dhaniya seeds, mustard seeds and fresh garlic with a little water into a thick paste. (Do NOT roast the ingredients before)
-In a kadai going on medium flame, put 3 Tbsp oil. Add 1 methi seeds and green chilies. When methi seeds turn slightly brown add the ground masala paste and turmeric powder.
-Stir the masala constantly to prevent it sticking to the base. When the masala cooks and reduces in quantity (oil starts separating from the sides)- add quarter cup water and cook again. Repeat this process 6 times. At the end of this, you should have used about 11/2 cups of water and may have taken about 20 min (This step plays a big role in how the dish turns out)
-Now add chopped brinjal little by little and fry allowing the masala to coat over them. Follow with potato the same way. Add 1 Tbsp of oil and salt. (American brinjals shrink a lot while cooking. It may be a good idea to add salt on the conservative side)
-Cook covered till potatoes are soft, stirring at regular intervals.
-Serve with plain Parathas and sliced onions.