The eggplant and potato bhaji is a known staple dish in the Bangla household for breakfast with porota or lunch, and dinner with a bowl of rice.
Ingredients:
2500 gm eggplant
500 gm medium potatoes
½ tsp cumin
½ cup chopped onion
1 tsp garlic
1 tsp ginger
1 ½ tsp coriander
½ tsp turmeric
½ tsp red chili
1 medium tomato
¾ tsp salt
¾ cup water
3 green chilies
Instructions:
1. Wash and cut the eggplant into bite-size cubes
2. Fry the eggplants in batches in hot oil for about 3 minutes then remove from oil
3. Repeat step 2 but with potatoes this time
4. Fry in hot oil for 6-7 minutes then remove of oil and set aside
5. Using a new pan with a drizzle of cooking oil, add cumin seeds
6. You may add a pinch of hing as an option
7. Stir in chopped onions, minced garlic, and ginger
8. Continue to stir as you mix in the turmeric and red chili
9. Saute for about 4-5 minutes
10. Add a splash of water as needed
11. Mix in chopped tomato, fried potatoes from earlier and salt to taste
12. Pour water and add green chilies
13. Cover with lid and cook until potatoes are tender
14. Stir occasionally
15. Uncover and mix in the fried eggplants
16. Finish off with amchur powder and fresh coriander
17. Ready to enjoy!