Alu Baigan is a popular Indian dish made with potatoes and eggplant. It is usually cooked in a spicy tomato-based sauce and is often served with roti or naan. The dish is popular in North India and is often served as a side dish or as part of a larger meal.
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1 teaspoon
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1/4 cup
Wash and cut the eggplants into cubes.
Heat the oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
Add the chopped onion and sauté until it is lightly browned.
Add the chopped tomatoes and all the spices. Stir and cook for a few minutes.
Add the eggplant cubes and stir to combine.
Cover the pan and cook for 10-15 minutes, stirring occasionally.
Once the eggplant is cooked through, remove from heat and garnish with fresh cilantro.
Serve hot with chapati or rice. Enjoy!
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