Alu Beguner Ghonto (Potatoes with Eggplants)

Serves three to four people.

Ingredients:

• Medium-sized potatoes - 3 to 4
• Eggplants (long) - 2 to 3
• Chopped onions - 2 tablespoons
• Chopped garlic - 1 tablespoon
• Ground turmeric - 1 teaspoon
• Chili powder - 2 teaspoons
• Fried cumin powder - 1 teaspoon
• Panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin) - 1 teaspoon
• Green chili - 3 to 4
• Chopped coriander - 3 to 4 tablespoons
• Salt - 2 teaspoons (as needed)
• Mustard oil - 3 to 4 tablespoons

Preparation:

• Clean and rinse the potatoes and eggplants.
• Cut into thin slices and keep aside.

• Heat oil in a pan and fry the panchforon, onion and garlic.
• Add in the potatoes and eggplants and stir gently.
• Add the turmeric, chili powder and salt.
• Fry over medium heat for another 2 to 3 minutes.
• Pour in 2 to 3 cups of water and cover.
• Cook over high heat.

• Once the water starts boiling, lower down the heat.
• Remove the cover after 5 to 6 minutes.
• Mix in the green chili and chopped coriander.

• As the water dries up and the vegetables look cooked, garnish with fried cumin powder.
• Serve hot.