Al-Kaanji are the tender leaves and off-shoots of a pumpkin plant.

Ingredients
- Al-Kaanji - a bunch
- Brinjal (Egg plant) - 1 no
- Chilli Powder - 1 tsp (or to taste)
- Turmeric powder - 1 tsp
- Ginger powder - ½ tsp
- Asafoetida Powder - a pinch
- Salt to taste
- Oil - 2 Tbsp
Preparation
Clean the Al-Kaanji by carefully peeling off the coarse covering over the leaves and the stems. Wash in sufficient water. Cut brinjal in 3-4” long pieces.

Method of Cooking

1.  Deep fry the brinjal pieces till they are light brown in color. And keep them aside.
2. Heat 2 Tbsp of oil in a kadai. 
3. When hot add Asafoetida.
4. Now add the Al-Kaanji and keep on stirring for 2-3 minutes.
5. Add the spices and salt, and stir once again.
6. Put a lid on the kadai and cook on medium high heat for another 4-5 min.
7. When half done add fried brinjal pieces and stir once again.
8. Cook till done.
9. Enjoy with rice or roti.