After a dreary winter, the arrival of spring is a real celebration, and of course, spring dishes are gradually added to our daily diet. One of these delicious family dishes prepared with vegetables is - Ajapsandali, which is prepared in its own way in every family. The Ajapsandali season starts in spring and lasts until autumn.

In this blog, we share with you a very simple, healthy, and everyone's favourite dish, the Ajapsandal recipe.

To prepare this dish, you will need the following:

- potatoes

- eggplant

- tomato

- white onion

- Bitter green pepper

- chopped coriander

- Chopped parsley

- Ground black pepper

- salt

- oil

- garlic (to taste)

Pour the olive oil into the pan, add the onion, and cook on a high heat for 2 minutes, stirring often.

Cut the eggplant into cubes or rounds and add them to the onion. Stir and simmer for 5–6 minutes at medium-high temperature, stirring often.

Peel and chop the potatoes; peel and finely chop the tomatoes; and add them to the eggplant. If the tomatoes are not juicy enough, mix the ingredients with 100 ml of water. Stir, cover, and cook on medium-low heat until the potatoes are cooked.

Cut green pepper into rings, and finely chop parsley and coriander. Add ajapsandal and mix. If desired, mix in crushed garlic as well. Boil for 2–3 minutes on low heat. Then remove it from the stove.

Garnish the dish with parsley leaves or basil and enjoy.

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