Spicy Baigan and Aloo Bajhi with Rajesh Masala

1.Heat oil in a large frying pan over medium heat.

2.Add the chopped onions and sauté until they turn golden brown.

3.Stir in the grated ginger and slit green chilies, cooking for another minute until fragrant.

4.Add the diced baigan and aloo to the pan, stirring well to coat them in the onion mixture.

5.Sprinkle in the Rajesh Masala and salt, mixing thoroughly to combine all the spices with the vegetables.

6.Add the chopped tomatoes and stir well, allowing them to soften and release their juices.

7.Pour in the water, cover the pan, and let it simmer on low heat for about 15-20 minutes, or until the baigan and aloo are tender.

8.Stir occasionally, adding more water if necessary to prevent sticking.

9.Once cooked, remove the lid and increase the heat to evaporate any excess moisture, stirring gently to avoid breaking the vegetables.

10.Serve hot with roti or rice.