Credits

Recipe adapted from Tea for Turmeric

Ingredients

Amount	Ingredients
50g	oil
245g	onion, chopped
1¾ tsp	salt
300g	tomatoes
1 T	garlic, minced
1 T	ginger, minced
1	serrano pepper
1 tsp	cumin seeds
1 tsp	cumin powder
½ tsp	coriander powder
½ tsp	turmeric
½ tsp	black pepper
¼ tsp	cayenne
400g	potatoes, diced
360g	eggplant, diced
½ tsp	chaat masala
½ tsp	coriander seeds, crushed
¼ cup	cilantro, fresh, chopped
1 T	lemon juice, fresh
~2 cups	water, as needed

Process

1. sauté onions and salt in oil until golden brown
2. add tomatoes, ginger, garlic, serrano pepper; saute until fragrant and tomatoes begin to break down
3. add all the spices listed from cumin seeds – cayenne; cook for a few minutes
4. add potatoes and eggplant, cook down until the oil starts separating from the tomato gravy; at that point, add a ½ cup of water and keep cooking until potatoes and eggplant are tender
5. add chaat masala, crushed coriander seeds and turn off heat
6. add cilantro and lemon juice

Nutrition

Per 100g of salan: 118 calories

Notes

• ground spices can burn easily, so it’s good to have them measured out and set aside so they can be added in one go in step #3
• in step #4, you can cover the pan to help steam the vegetables and speed things along
• keep ~2 cups of water on standby and add as necessary to deglaze pan, add steam, etc. at ANY point in this cooking process; use about a tablespoon or two at a time. you may not use all of it.
• cook until potatoes and eggplant have reached your preferred consistency