firstly, in a large kadai heat 2 tbsp oil and add 2 brinjal.
saute on medium flame, by gently flipping over.
roast until brinjal softens and brown spots appear.
now add ½ tsp salt and saute for a minute. this will enhance the flavour of brinjal.
keep the roasted brinjal aside.
now in the same oil add 2 potato and roast on medium flame.
roast uniformly until the aloo turns golden brown and crisp.
drain off the aloo into another bowl. keep aside.
in the same kadai add 2 tbsp oil. add 1 bay leaf, 1 tsp cumin, 1 inch cinnamon, 2 pods cardamom and pinch hing.
saute on low flame until the spices turn aromatic.
now add 1 onion and 1 tsp ginger garlic paste.
saute until the onions turn golden brown.
keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp garam masala and ½ tsp salt.
saute until the spices turn aromatic.
further, add 2 tomato and cook until the tomato turns soft and mushy.
add in fried brinjal and aloo.
give a gentle mix without breaking brinjal.
add 1 cup water and mix well adjusting consistency as required.
cover and simmer for 10 minutes, or until the brinjal absorbs the flavour.
now add 2 tbsp coriander, 1 tsp kauri methi and mix well.
finally, enjoy achari aloo baingan with roti or rice.