INGREDIENTS
1. 1 bunch Soa (dill) leaves
2. 1 bunch methi (fenugreek) leaves
3. 2 small Baigan (Eggplant)
4. 1 diced potato
5. 2 chopped tomatoes
6. 1 tablespoon chopped garlic
7. 1 inch grated ginger
8. 3-4 green chillies
9. Salt to taste
10. 2 tbsp mustard oil
PROCEDURE
1. Heat oil till smoking hot in a pan
2. Add the ginger garlic and chillies
3. Add all the vegetables and salt (as per requirement). Keep cooking with the lid on.
4. Once the vegies are tender, saute on medium high heat till all the moisture evaporates.
Serve with Poori/Parantha/Roti/Dal Chawal
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