Savory Bari Stew with Eggplant and Potatoes

1. Fry the Baris

Heat the vegetable oil in a 10-inch skillet or heavy-bottomed pot until hot. Add the baris and fry them for about 2 minutes, or until they become a few shades darker but not very dark brown. Remove them with a slotted spoon and set aside.

2. Sauté Onions, Garlic, and Ginger

Add the chopped onions to the same pot and stir-fry for about 4 minutes, or until they start to darken at the edges. Add the minced garlic and grated ginger, stirring constantly for another 2 minutes.

3. Toast Spices and Add Tomato Paste

Incorporate the ground coriander, ground cumin, and ground turmeric into the mixture. Stir these spices for 2 minutes. Add the tomato paste and continue to stir for another 2 minutes.

4. Cook Baris and Potatoes

Return the fried baris to the pot, then add 3 cups of water, the quartered potatoes, and salt. Stir everything together and bring it to a boil. Once boiling, cover the pot and lower the heat to let it simmer for 30 minutes.

5. Add Eggplant and Final Simmer

After 30 minutes, add the diced eggplants and an additional ½ cup of water. Stir the mixture and bring it back to a boil. Once it starts boiling, cover the pot again, lower the heat, and let it simmer for another 20 minutes.