Ingredients

• 10 - small eggplants
• 4 - medium size potatoes
• 1 sprig - curry leaves
• 6 tsp - oil
• 1 cup - water
• 3 tbsp - besan flour
• 3 tsp - coriander powder
• 1/4 tsp -turmeric
• Red chilli powder - 1 tsp
• 1/2 cup - fresh coriander leaves
• 2 tsp - salt
• 1 tsp - sugar
• 1 tsp - til
• 1 tbsp - oil

How to Make Baingan Aloo

• Slice the ends of the tiny round eggplants, score in half, and scoop out the seeds.
• Heat oil in a pan and add the chopped potatoes.
• Add a cup of water.
• Cook on medium heat, covered.
• Take besan flour, coriander powder, turmeric, red chilli, fresh coriander leaves, salt, sugar, sesame seeds, and oil and mix these into a masala.
• Add 1 sprig of curry leaves.
• Mix the masala and stuff into the eggplants.
• Cover and cook on medium flame for about 10 mins.
• Stir and mix the eggplant and potatoes. After about 10-15 mins the potatoes will be done.
• Add the rest of the masala and lightly mix and remove from heat after another 5 mins.