All in One Baghare Baingan/Tamater/Shimla Mirch

In a non stick pot, heat oil. Then add Cumin, Mustard, Fenugreek and Black Seeds. Next add the Curry Leaves. Keep the heat on a low all this while. Next add the veggies. Do not stir vigorously. Let them get fried until the masala is prepared.

Dry roast all the masalas. Keep them aside. Take a teaspoon of Oil from the quantity mentioned and slightly roast the Onions too until translucent. Now grind all the masalas and add to the cooking pot.

Saute this masala paste until the raw smell fades away. Do not stir it much because the veggies might get mashed up. After about 20 minutes of sauteeing, add the thick tamarind pulp.

If the curry seems to be very thick, adjust it accordingly with some hot water. Simmer on medium high heat until the tamarind pulp gets fully cooked.

It takes around 30 -35 minutes in total for this dish. Serve this yummy side dish with biryani, baghare chawal or even simple boiled rice.