1/4 cup clarified butter (ghee)
1/2 Tbsp chilli powder or to taste
6-7 long aubergines cut to desired size
1 1/2 Tbsp salt or to taste
2 medium potatoes peeled and cut to match the aubergines
1 Tbsp amchoor
1/2 Tbsp garam masala
2 Tbsp dhania powder
1 cup onions-thinly sliced
1/2 Tbsp ginger paste
Heat the clarified butter in a kadahi and saute the onions and ginger till onions are soft.
Add the aubergines and potatoes and saute over high heat a few times.
Add the salt, garam masala, dhania, chilli powder and amchoor.
Stir a few times to mix well.
Lower the heat, cover and cook till tender, stirring a few times to avoid scorching.
Garnish with the coriander leaves and serve hot.