### TranslatedIngredients: 1 cup Brinjal (Baingan / Eggplant) - cut in cubes,1/2 cup Potatoes (Aloo) - boiled and cut in cubes,1 Onion - sliced,1 teaspoon Cumin seeds (Jeera),1 teaspoon Ginger Garlic Paste,1 teaspoon Red Chilli powder,1 teaspoon Turmeric powder (Haldi),2 teaspoons Sunflower Oil,Coriander (Dhania) Leaves - Few sprigs,Salt - to taste,1 tablespoon Coriander (Dhania) Seeds,1 tablespoon Fennel seeds (Saunf) ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 2 ### Cuisine: Indian ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making Saunf Wale Aloo Baingan, heat a wok in medium flame. Pour oil and add the cumin seeds, let them fry.Now add the sliced onions, and sauté till the onions become translucent.Add the ginger garlic paste and cook for two more minutes.Now add the brinjal cubes and sauté, once the brinjals are half cooked add the boiled potatoes cubes.Stir them and leave them to fry for 2 to 3 minutes. It's time to add the spices, add chili powders, turmeric powder, and some salt. Give it a stir and cook them by closing it with a lid.Wait until the vegetables are cooked well.In the mean, take another small pan and dry roast the coriander and fennel seeds in low flame till aromatic. Grind it using a mixer to a coarse powder.Now, transfer the aromatic fennel and coriander powder to the vegetables and stir it in open for few minutes.Garnish with finely chopped coriander leaves and switch off the flame.Serve Saunf Wale Aloo Baingan with roti's and dal tadka to make it a weeknight dinner.