Brinjal ki sabzi

I totally love aubergines and I can happily cook with them all the time. My partner Yogesh however is not the biggest fan of aubergines - so I have to pick and choose my moments to cook them! If I cook them, then I usually cook them alongside some dal & rotis as well. This is a really simple recipe which you have ready in under 20 minutes. This sabzi uses minimal spices and doesn't require you spend a lot of time chopping veggies. This sabzi is best served scooped up the rotis. 

Ingredients 
1 medium sized aubergine, cut into bite size chunks 
1 small red onion, finely diced 
1 tomato, finely chopped
Salt to taste 
1 tsp jaggery
Vegetable oil as required
Coriander leaves to garnish 

You'll need these spices
1/2 tsp kashmiri red chilli powder 
1/2 tsp coriander powder 
1 tsp cumin seeds 

Method

• In a large saucepan, add a good glug of oil. Add the cumin seeds and little them sizzle. 
  
  
• Next, add the onion and saute until translucent. Add the chopped tomato and cook until mushy and you see fat releasing from the sides of the mixture. 
  
  
• Next sprinkle in the chilli and coriander powder.
  
  
• Add the chopped aubergines and mix well. Saute for a minute or two and then add 1/4 cup water.
   
• Cover the saucepan with a lid and cook until the aubergines are soft. Once soft, add salt to taste and add the jaggery. Sprinkle over some coriander leaves and serve with rotis.