Tas Kabab

In the city of Azad Shahr like other cities in the country, traditional cuisine is still common; some of which are like Mash Polo (cooked rice and mung) and Tas Kabab.
Ingredients,
Potatoes, Medium-sized, 4 nos
Onions, 4 nos ( 3 for using in the dish and 1 for grating in minced meat)
Minced meat, 300 g
Tomatoes, 3 nos
Eggplant, 1 no, large, or 2 nos, small
Salt, pepper, turmeric powder, as required
Curry , as required
Tomato puree, 2 tbsp
Oil, 2 tbsp or more
Procedure
First Peel a large onion and grate. Then remove its excess water and mix with ground meat as well as salt, turmeric and curry, kneading nicely. Keep it aside, preferably in the refrigerator.
Then peel potatoes and onions, wash and slice in rings. Take a pot. Put sliced onions at the bottom of the pot and sprinkle a little salt, pepper and turmeric as well as curry. Pepper is preferred as it makes it tasty.
Then wet your hands, and take about one spoon of ground meat and shape it into an oval with your palms. The balls will become smaller after cooking. Do this with half of the ground meat and put them over onions.
After that, put potato rings on the next layer. Sprinkle over a little salt, pepper and curry. Arrange the remaining ground meat over potato slices. Then pour in 2 tbsp of tomatoes puree, dissolved in one cup of cold water. Drizzle 2 spoons of oil on top. Put it on a low flame and allow it to cook.
Before the process of cooking is completely over, add peeled Eggplant rings along with tomatoes and let it cook well.
When the content is well-done and filled with oil and a pleasant aroma comes out, it is ready to serve.
The dish goes well with Sangak, Persian bread, Doogh, national Iranian drink, and fresh vegetables. You can serve it with drops of lemon juice.