1 big baigan (egg plant)
2 aloo (potato)
1/2 cup peas (Optional)
1 pyaz (onion)
2 kali lahsun (garlic)
1/4 th inch adrak (ginger)
2 sabut lal mirch (red chillies)
1 table spoon panch foran (equal quantity of rai, jeera, methi, saunf and kalaunji mixed)
3/4 tea spoon haldi
1 inch piece tej patta (bay leaf)
1/2 tea spoon garam masala
1/2 tea spoon dhania powder
2 table spoons oil
Peel and chop the baigan and aloo.
Grind adrak, mirch, lahsun, pyaz and tomato to coarse paste.
Heat ghee in a pan.
Add panchforan, tej patta and the masala paste.
Fry till it leaves ghee.
Add haldi, dhania powder and salt.
Add baigan, aloo and peas.
Pour hot water as per requirement.
Add garam masala.
Serve hot with puri kachori.