Baingan Masala

INGREDIENTS:

Eggplant: One, large
Saunf: 1/2 teaspoon
Jeera seeds: 1/2 teaspoon
Green chili: Four, slit
Onions: Two medium, sliced into rings
Potato: One, diced
Dhania Powder: Two tablespoons
Jeera Powder: One tablespoon
Red Chili Powder: 1/2 teaspoon
Ginger paste: One tablespoon
Garlic paste: One teaspoon
Plain Yogurt: One cup
Garam Masala: 1/2 teaspoon
Salt and sugar to taste
Oil


PROCEDURE:

Slice the eggplant into small pieces and marinate with salt and sugar. Keep aside for 15-30 minutes. In a pan, heat oil. Drain the eggplant pieces and add to the oil. Fry till soft and tender. Remove the eggplant and drain excess oil on absorbent paper. If required, add more oil to the pan and throw in the green chili, saunf and jeera seeds. When the seeds start to crackle, add the diced potatoes. Fry the potato pieces till they lose their "raw" look. Add the onion rings and stir in with the seeds and potato pieces. Fry till the onions are translucent. Add the ginger and garlic pastes and mix thoroghly. Fry for 2-3 minutes and add the dhania powder, jeera powder and red chili powder. Add the fried eggplant pieces as well, and fold in with the spices, potatoes and onions. Add salt and sugar. Beat the yogurt throughly and add. Reduce the heat and mix thoroughly. Allow to simmer till little liquid remains in the pan. Garnish with garam masala and coriander leaves.