Alu baigana tarkari 

Ingredients.........

1 Teaspoon cumin seeds

1 teaspoon ginger grated

1 teaspoon GG paste

2 Chopped Onion 

2 Tomato puree

1 Chopped tomatoes

1 Sliced tomatoes 

6 whole Baingan

2 Potatoes peeled and sliced in big size 

1 tsp Red chilli powder

½ tsp Turmeric Powder

1 tsp teaspoon coriander powder

1 tsp curry masala 

2 tbsp hunged curd 

Fresh coriander leaves 

4 tblsp Mustard oil 

Salt to taste 

Preparations.....

Half boil the sliced potato remove in a kitchen towel.

Trim the baingan tips, keep tail cut  each eggplant into 4 wedges lengthwise.

Heat oil in a kadhai fry baingan and then sliced potatoes remove in a plate

Use same oil add cumin seeds and allow them to splutter.

Add grated ginger fry a bit add onion , saute it properly add GG paste fry until smells, add curd, chopped tomatoes, tomato puree and all spices along with salt and a cup of water. Stir well cover and cook.

When the masala starts to leave oil and the sides of pan add fried veggies.

Cook with masala for atleast 5 more minutes, cover the lid to soften them and absorb the flavour from the masala.

Alu baingana tarakari is ready to serve. You can serve this with rice, chapati, paratha or with any type of chila.