vanga batata ras bhaji/eggplant-potato curry

Serving size: 3-4 persons                                         

Ingredints

2 potatoes (cubed), 1 big eggplant (cubed), 2 tbsp. goda masala/black maharashtrian masala, pinch of asafetida, pinch of methi seeds, 4-5 tbsp oil, pinch of mustard and cumin seeds, ¼ tbsp turmeric powder, ½ tbsp chili powder, curry leaves, 1-2 dried  kokam halves /tamarind pulp, 2 tbsp jaggery. 2 tbsp peanut powder, coariander leaves and fresh grated coconut for garnishing. 1 ½ cups water.

How to make

• Heat oil in a kadhai /wok.
• Add mustard, cumin, methi seeds followed by asafetida and curry leaves.
• Add turmeric powder and cubed potato.
• Cover them up until they become partially tender.
• Now add cubed eggplant and water, bring it to boil.
• Now add goda masala, chili powder, jaggery, salt, peanut powder.
• Simmer and Cover it up until curry thickens and pieces turns soft and tender.
• Garnish with coriander and fresh coconut.
• Serve with chapatti or plain rice.