1. JHURI BHAJA

Ingredients:

• 1 tsp cumin seeds

• 1 tsp black pepper

• 1 garlic clove

• 1 onion, finely chopped

• 3 green chilies, finely chopped

• 1 cup oil (for frying)

• 2 potatoes, peeled & chopped into small pieces

• 1 eggplant (brinjal), peeled & chopped into small pieces

Method:

1. Prepare the Spice Mix

• In a mortar and pestle or grinder, coarsely grind together cumin seeds, black pepper, and garlic.

2. Chop the Veggies

• a3. Combine Spices & Aromatics

• In a bowl, mix the chopped onion, green chilies, and ground spice paste.

4. Heat the Oil

• Heat 1 cup oil in a deep pan or wok over medium heat until hot (but not smoking).

5. Sauté the Spice Mix

• Add the onion-chili-spice mixture to the hot oil.

• Sauté for 2-3 minutes until the onions soften and the spices release their aroma.

6. Fry the Potatoes

• Add the chopped potatoes to the pan.

• Fry on medium heat, stirring occasionally, until the potatoes turn golden and crispy (about 8-10 minutes).

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7. Add the Eggplant

• Toss in the chopped eggplant and stir well.

• Continue frying until the eggplant softens and everything turns crispy and golden (about 5-7 minutes).

8. Drain & Serve

• Remove from the pan and drain excess oil on a paper towel.

• Serve hot as a side with steamed rice & dal or enjoy as a spicy snack!

Enjoy Your Crispy Potato & Eggplant Fry!
Tip: For extra crunch, fry on medium-high heat at the end. Adjust chili levels to your spice preference!