5 to 6 medium size brinjals, cut lengthwise in 4 pieces and soak in water
1 medium size potato, peel and cut into lengthwise pieces, wash and keep aside
Chop two medium size onion lengthwise
1/2 cup of chopped tomatoes
4 to 5 slit green chilies
1 tbspn garlic ginger paste or 6 cloves of mashed garlic
2 tspn coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp amchur powder ( optional)
1 tsp garam masala powder
2 tsp red chili powder
1/4 cup chopped coriander leaves
1 t sprig curry leaves, 1/2 tsp asofotida powder
1/2 cup of chopped tomatoes
4 to 5 slit green chilies
1 tbspn garlic ginger paste or 6 cloves of mashed garlic
2 tspn coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp amchur powder ( optional)
1 tsp garam masala powder
2 tsp red chili powder
1/4 cup chopped coriander leaves
1 t sprig curry leaves, 1/2 tsp asofotida powder
Method:
Heat 3 tbsn oil in a kadai
Splutter 1 tsp mustard and add 1/2 tsp jeera
Add onion and ginger garlic paste
Fry for some time till onion become translucent
Add tomatoes fry till they become little mushy
Add all the above powders and mix
Add brinjal and potatoes also the chopped coriander leaves and curry leaves
Stir it and add salt to taste add 1/4 or little less water and mix and pressure cook it with one or two whistles or cook covered on stovetop.
Relish with rotis or chapatis
Splutter 1 tsp mustard and add 1/2 tsp jeera
Add onion and ginger garlic paste
Fry for some time till onion become translucent
Add tomatoes fry till they become little mushy
Add all the above powders and mix
Add brinjal and potatoes also the chopped coriander leaves and curry leaves
Stir it and add salt to taste add 1/4 or little less water and mix and pressure cook it with one or two whistles or cook covered on stovetop.
Relish with rotis or chapatis
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