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Name: Simi Khan

Ingredients
2-3 medium-sized eggplants , 2-3 medium potatoes, peeled , 1 onions, skinned, and chopped , 1 teaspoon ginger paste , 1 teaspoon garlic paste , 1 teaspoon chili powder , 1 teaspoon salt , 1 teaspoon coriander powder , 1 teaspoon garam masala , 1 teaspoon turmeric powder (haldi) , 2 medium tomatoes, chopped , 2 tablespoons coriander, fresh, chopped , 2-3 green chillies, chopped.

Instructions
1. Spike each eggplant with a fork and roast over the flame or place under a grill to char the skin. Turn eggplants a few times to make sure that the skin is completely charred. 2. Put the hot eggplant in a bowl of water and remove the skin. Discard the stalk and finely chop the flesh. Cut potatoes into small dices and keep them in cold water. 3. Heat oil in a heavy based pan and stirring frequently, fry onions until soft. Add ginger, garlic chili powder, salt, coriander powder, garam masala and turmeric to onions. Stir fry for about 3-4 minutes, add a little water if mixture sticks to the bottom of the pan. 4. Add tomatoes and stirring frequently, fry the onion mixture for about 5-8 minutes or until the tomatoes are reduced to a pulp. Add a little water, to prevent it from sticking to the bottom of the pan. Keep frying until oil begin to separate. 5. Drain potatoes and add to sauce. Stir well. Add 1 cup of water, stir once and reduce heat to low. Cover with a tight fitting lid, and cook until potatoes are almost tender. 6. Add chopped eggplant, green chilies and chopped coriander. Cover and cook for 3-5 minutes on low heat, add a little water, if necessary. Serve with plain yogurt and Chapati or Nan

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