1. Heat the ghee in a large skillet over medium heat. 2. Add the chili powder, garam masala, coriander, onion, vegetable base (optional), and fennel seeds (optional). 3. Saute until the onion is translucent. 4. Add eggplant and saute for about 5 minutes. 5. Add remaining ingredients and just enough water to cook the potatoes (water will almost cover all ingredients). 6. Cook uncovered on medium heat for 20-30 minutes, stirring occasionally, until much of the water evaporates (and the potatoes are fairly tender). 7. Salt to taste and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
