Baingan Aloo (Micro)

Ingredients

• Baingans/Eggplants (the long variety) 500 g
• Potatoes, peeled 2 medium (approx. 200g)
• Ginger, shredded fine 1 tbsp
• Oil 2 tbsp (30 g)
• Zeera (Cumin) seeds ½ tsp
• Salt 1 ½ tsp or to taste
• Dhania (Coriander seeds) powdered   1 tbsp
• Zeera (Cumin seeds), powdered 1 tsp
• Methi dana (fenugreek seeds) ½ tsp, roasted and powdered
• Amchur (Dried Mango Powder) 1 tsp
• Chilli powder ½ tsp or to taste

Preparation

• Cut the stems off the baingans and slit half lengthwise, and cut into 3” pieces.

• Place the oil, zeera and methi in the dish and cook covered at HI for 2 minutes. Mix in the ginger and cook 1 minute.

• Mix in the baingan and potatoes so they are coated with the oil.

• Cook, covered at HI for 10 minutes stirring once. Should be half done by now.

• Mix in the salt, dhania, zeera, amchur and chilli powder, cook covered at HI for 10 minutes and serve.