• Eggplants – 4-6, Indian style, whole small round
• Potatoes – 2 large, cut into thick rounds
• Shan Pickle Spice or Achar Spice – 1 packet
• Garlic – 1 tbsp, crushed
• Cooking oil – ½ cup
• Cilantro – ½ cup, for garnish, optional

Make cross-shaped slits in the eggplants without separating them.

Mix the Shan spice with garlic, add a little water to make a thick paste.

Rub the mixture on the inside of the eggplants through slits (1 tbsp of mixture per eggplant, more or less for desired spice level).

Heat oil in a wok (karahi/kadahi), add eggplants and potatoes and cook until light golden-brown.

Cover and continue cooking on medium low heat, periodically turning over to cook all sides evenly.

Cook for approximately 25 minutes or until potatoes are tender. Reduce heat if required.

Sprinkle with cilantro and serve hot with naan or roti and yoghurt raita (yoghurt and cucumber sauce).

by Pak101.com (few years ago!) / 1952 views