Halwai May 22, 2019


• 1/2 kg – Brinjal
• 1/4 kg – Potato
• 2 tbsp – coriander
• 2 tbsp – Channa dal
• 2 – Red Chillies
• a pinch of Amchoor
• a pinch of Turmeric
• salt to taste


  1. Dry-roast the coriander, channa dal and chillies until the dal turns light brown. Grind and keep aside.
  2. Cut the brinjal and peeled potatoes into small cubes and keep aside separately.
  3. Heat a little oil in a frying pan. Saute the potatoes and add enough water to cook. Once the potato is half-cooked, add the brinjal, salt and turmeric. Add water if necessary.
  4. When the potatoes are well cooked, add the ground dry masala along with amchoor and mix well.

Recipe courtesy of Rajeshri