Chettinad Baingan Bhaji

This is a slightly different take on an old reliable - baingan bhaji (eggplant cooked with potatoes and spices).

Materials:

- 1 medium or large eggplant, cubed into 1 inch chunks 
- 1 large onion, dice or chop thin rounds 
- 2 medium potatoes, cubed about 1 inch chunks 
- 1/2 teaspoon haldi (turmeric) 
- 1/2 teaspoon mustard seeds 
- 1/2 teaspoon cumin seeds 
- 1 tablespoon coarsely ground dhania (coriander) seeds 
- 1.5 tablespoons Chettinad masala (see NOTE below) 
- 1/2 cup roasted chana dal (Bengal Gram) 
- 2 tablespoons oil - salt to taste

NOTE: You can find a number of recipes for making Chettinad masala online.

Preparation:

Heat oil in a large heavy bottomed pan. Add mustard and cumin seeds and roast on medium heat until the seeds sputter. Add roasted chana dal and chopped onions; stir. Cook on medium heat until onions are golden brown - you may have to add water to prevent the onions from sticking to the pan and also to get them browned nicely.

Add diced potatoes and turmeric and stir well stir fry for about 30 seconds. Add ground coriander and stir fry for 30 seconds. Add 1/2 cup water and cover and cook until potatoes are about 1/2 done. Then add diced eggplant and Chettinad masala and stir well. Add salt. Stir fry on medium heat until everything is well combined. Add 1/2 cup water, cover and cook on medium-low heat until cooked - usually about 15 minutes.

Uncover and stir fry on medium-high heat until all water is evaporated and oil separates out. If you've earned it :-) add a chunk of butter or a tablespoon of ghee and stir well before serving.

Serving: Serve with chappatis, whole wheat pitas, rice or bread.