Step 1

Prepare the basic ingredients first, wash them, and cut the potatoes and eggplant into pieces or strips, not too thick or too thin. Cut the coriander into sections.

Step 2

Prepare the cumin seeds. It takes about a small handful, I took two small rubs with my hands, but it can be reduced.

Step 3

Prepare black mustard seeds, just like cumin seeds, just in moderation.

Step 4

Put an appropriate amount of oil in the pot, put cumin seeds first, stir-fry, and then add black mustard seeds. Stir-fry for about a minute.

Step 5

Then, add the potatoes and stir-fry, this is about 10 minutes of frying, wait for the potatoes to be slightly darker.

Step 6

At this time, you can add eggplant, add salt, and stir-fry. Fry for about 10 minutes.

Step 7

Add the paprika and turmeric powder and stir-fry to add some color to the dish. Then you can make seasonings.

Step 8

Prepare cardamom seeds and cumin seeds, add some salt, use a small pan, add oil, stir-fry, about 30 seconds, be sure not to fry the mushy.

Step 9

Put the fried cardamom seeds and cumin seeds in a blender or you can use a stick with minced garlic to turn into powder.

Step 10

Uncover the lid, add the seasoning you just made, spread evenly on the ingredients, stir-fry, be careful when stir-frying, at this time the eggplant is already very soft, easy to break, if you want to keep it beautiful, you must be careful, don’t be like me hehe.

Step 11

At the same time, you can prepare the last seasoning sprinkled on top, add oil to the pan, pour in the chopped coriander, stir-fry, then add chili sesame seeds, stir-fry briefly, half a minute.

Step 12

Add the fried coriander and chili sesame seeds, stir-fry with potatoes and eggplant, cover the pot for about 2 minutes, stir-fry briefly, and you can get it out of the pot!!

Step 13

It’s delicious and goes well with rice.