Aslam & Mariam Durrani's Recipe

Allu-Baigon Subzi/Bhujia

Category: Vegetables

1. 1 cup oil
2. 1 large onion, sliced
3. 6 small eggplants or 1 large - sliced 1/4 inch wide
4. 6-8 small round white potatoes or 2 large - sliced 1/4 inch wide
5. 8 small green chilies - cut lengthwise
6. 15 curry pata leaves (fresh or dried)
7. one-half bunch green cilantro - washed and chopped fine
8. 1 T Kalonjee (black onion seed)
9. 6 T Shan Bujeeah masala mix
10. 3 T prepared minced garlic
11. Hot water

Bring 2 cups water to boil, to use during the cooking process. Put oil in large open pan on high fire. When hot, add chopped onions, stir. When onions are beginning to turn golden brown, add eggplant, potatoes, garlic, Kalonjee and stir. Add a spash or two of hot water whenever mixture begins to stick to pan. Add chilies, curry pata leaves and stir for a minute. Add a splash of water. Stir in Shan mixture. Water as needed. Stir 3-5 minutes on medium fire. On high fire add cilantro and mix well. Add 1/4 cup water and stir. Turn fire to low, cover and simmer for 5 minutes. Serve with hot pita bread.