4. Rassilaa Aloo Baingan [Eggplant-Potato with Tomato gravy]

Ingredients
2 Table Spoon Edible Oil
2 Medium sized Onion
2 Medium sized Tomatoes
1 Big Potato
2-3 Eggplants [Brinjals]
2 Tea Spoon Red Chilly Powder
5-7 Green Coriander leaves for dressing
2 Tea spoon Lentil Seed [Daal]
1 Tea spoon Salt
½ Tea spoon Turmeric Powder

Recipe
1. Cut Onion in small square slices
2. Cut Tomato in very small pieces or better make a tomato puree by grinding the tomatoes in mixer; cut coriander leaves and keep ready for dressing
3. Cut the Potato and Eggplants in square pieces and keep them soaked in water. This is to avoid them turning color due to starch present in these vegetables.
4. Start by pouring oil in the cooking pan. Remember to keep the flame low, in case you are a newbie to cooking.
5. When the oil is hot, put the cut onion in it and then keep on stirring till the onion gets fried to become brownish in color.
6. Put in the Tomato pieces/puree in the pan now. Stir for a while and put in the turmeric powder, Chilly Powder and Salt.
7. Put the cut Potato, Eggplant and also the Daal in the pan. Add little water in case you see that the ingredients are not getting mixed well.
8. Cover the pan for 2-3 minutes and keep the flame low.
9. Add 2 cups of water to the mix and allow the ingredients to cook for 10-15 minutes on a low flame.
10. Once cooked, your Rassilaa Aloo Baingan is ready. Season it with the cut Coriander leaves and serve hot!!