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Aloo Baigan

Aloo Baigan

1. Take one big but thin egg plant and cut it into pieces, while cutting the pieces put them in salty water so that they don't turn black.
2. Take 2 large potatoes and cut them into small pieces. Potatoe pieces should be smaller than eggplant, as potatoes take longer to cook.
3. Take a medium sized pot.
4. Pour three big spoonfuls of cooking oil in the pot.
5. Heat the oil at mark 8.
6. Add half a tea spoonful of cumin (zira).
7. Wait for two minutes until the zira becomes a little brown.
8. Add the pieces of potatoes.
9. Add one big spoonful of water so that the potatoes do not burn.
10. Lower the heat to mark 3 and cook for ten minutes.
11. Keep stirring every now and then to avoid burning of potatoes.
12. Make sure the potatoes have cooked and are somewhat soft before proceeding to the next step.
13. Add the eggplant pieces after the potatoes have cooked.
14. Add one teaspoonful of salt.
15. Add two green chilies.
16. On mark 3, cook for five minutes.
17. After the five minutes, stir a little and add a tin of tomato paste and stir again.
18. After two more minutes of stirring and mixing, remove the pot from the heat.
    
    
    Aloo Baigan is one of my other favorite vegetarian dishes.