• ⅓ cup diced onion
• 500 g yellow potatoes (3-4) cut into small cubes
• 700 g eggplants cut similarly sized to potatoes, look at notes for how many.
• 400 g tomatoes (2)
• 1 minced green chili
• 1 tsp garlic paste or 4-5 cloves freshly crushed garlic
• ½ tsp chilli flakes
• ½ tsp chilli powder
• ¼ tsp haldi
• ¾ + ¼ tsp salt

Finishing touches

• salt
• freshly cracked black pepper
• a squeeze of lemon juice
• 2 tbsp cilantro (chopped)
• 2-3 green chilies

Saute the onion until the edges are bronze. Add your tomatoes, garlic, and ¾ tsp salt. Mix well and cook on medium heat until the mixture looks softened and a little jammy. Add your spices and mix. Stir in your cubed potatoes and cover with a tight fitting lid and cook on low heat for 15=20 minutes. Only add water if it starts to burn. As soon as your potatoes are fork tender add your eggplant to the pan, sprinkle with salt, and mix well. Cover and cook again on low heat until the eggplant is also tender – usually ten minutes. Add a tbsp of cilantro, 1 diced green chili, a squeeze of lemon juice, your freshly cracked pepper. Mix, and taste. Adjust seasoning then add more cilantro and chilies to garnish and serve.