Ingredients

• 4 medium sized potatoes (cut into quarters)
• 3 medium sized baigan (peeled and cut lengthwise)
• 1 small bunch spinach (washed and finely chopped)
• 4 tomatoes (made into puree)
• 1.5 piece - ginger
• 2 green chillies (finely chopped)
• 4 to 5 tbsp - oil
• 1 tsp - cumin seeds
• 2.5 tsp - coriander powder
• 2 tsp - red chilli powder
• 1/2 tsp - turmeric powder
• sufficient water to make a gravy
• salt to taste

How to Make Aloo Baigan (Brinjal) Ki Sabzi

• Cut the potatoes, brinjals and keep soaked in water.
• Heat oil in a kadai or a heavy bottomed vessel.
• Add cumin seeds. When the seeds splutter, add the tomato puree, crushed ginger and green chillies.
• Saute on a low flame for 10 minutes.
• Add coriander powder, red chilli powder, turmeric powder and salt.
• Simmer till oil separates.
• Add the potatoes, baigan and spinach. Mix well.
• Simmer till the vegetables are coated with the tomato mixture, stirring at regular intervals.
• Add sufficient water and cook on a low flame till the vegetables are done and the gravy thickens.
• Serve with hot purees and boondi raita.