Shopping list
  • 1.5lb eggplants
  • 1.5lb tomato/es
  • 1 red bell pepper
  • 1/3cup cilantro and/or parsleyfinely chopped
  • 8slices dark bread
  • 1 onionchopped
  • 4cloves garlicchopped
  • vegetable oil
  • salt & pepper
  • fresh chili pepperfinely chopped
  • 1 carrotdiced
  • grilled meat
Culinary Spice Kit
  • coriander, marigold, garlic, methi, paprika, caraway, black pepper, fenugreek, hyssop, mint, savory, chili
  1. Cut all vegetables into 1-inch pieces.
  2. In a BOWL, add eggplants and 2 tsp salt.
  3. Mix well. Let rest for 30 minutes.
  4. Then rinse with water and squeeze all liquid out.
Fry eggplants
  1. In a large PAN, heat 2 tbsp oil over high heat.
  2. Careful of splatters, add eggplants and fry until they turn brown outside.
  1. In a POT, heat 1 tbsp oil over medium heat.
  2. Fry onions for 5 minutes.
  3. Add fried eggplants, garlic, and Ajapsandal Spices. Mix well and fry for 2 minutes.
  4. Add tomatoes, bell peppers, optional chili and/or carrots, and salt & pepper to taste. Mix well.
  5. Cover and cook over medium-low heat for 10-15 minutes.
  6. Stir in cilantro.
  1. We recommend serving this vitamin boost hot or cold with dark bread and optional grilled meat.
  2. Enjoy!
Recipe Notes

Additional instructions for Ajapsandali with beef or lamb:

You need

  • 1 lb stew beef or lamb, cut in 1/2-inch cubes
  • 2 cups tomato puree


  1. Season meat with salt and pepper.
  2. Dredge meat in 2 tbsp flour.


  1. Before frying the onions, add the meat, and cook about 5 minutes until it’s browned all over.
  2. Take meat out and set aside.
  3. Fry onions for 5 minutes.
  4. Add meat, tomato puree, garlic, Ajapsandal Spices. and salt to taste. Mix well.
  5. Cover and cook over medium-low heat for 1.5 – 2.5 hours until the meat is almost tender. Add a bit water or tomato puree if necessary.
  6. Add fried eggplants.
  7. Continue with the cooking step 4 in the main recipe above.