528 gm/1.2 lb/ 6 small to medium potatoes
687 gm/1.5 lb eggplant
4 large garlic cloves or 1 teaspoon grated
2 teaspoons grated ginger
1 medium to large onion
2 medium tomatoes
1/2 cup frozen or fresh green peas. Thaw the green peas before
adding,
1 teaspoon cumin seeds(jeera)
1 dried red chilli
1 teaspoon turmeric powder
1 teaspoon heaped kashmiri red chilli powder
1 teaspoon heaped ground cumin (jeera powder)
1/2 teaspoon Garam Masala powder
2 teaspoon salt or as per taste
1 teaspoon sugar (optional)
4 tablespoons oil
1 cup hot water + 4 tablespoons for making spice paste
coriander leaves(cilantro) as much or as little
Make chili paste. Add to a bowl: turmeric, red chili powder, ground cumin, grated ginger, 4 tbs. water - mix.
Pan on medium high heat. Add 4 tbs. oil. Add potatoes after oil gets hot. Fry potatoes until edges are brown. Remove them from oil.
To the oil add whole cumin seeds on low heat. Add dried red chili. Stir for a bit and add red sliced onions. Add a touch of salt and stil until softened.
Lower heat and add spice paste. Rinse spice bowl with some water. Cook until oil leaves the sides.
Add the tomatoes and garlic with a sprinkle of salt. Cover on medium heat until tomatoes are cooked. Add 1 tsp of sugar.
Return potatoes to pot. Add eggplants to pan. Add salt and stir until everything is well mixed. Add some water and cook for a bit.
Add cilantro stems and garam masala. Add frozen peas. Top with cilantro.