Ingredients:

• 250 g – cubed Potatoes
• 1 – medium large eggplant, cubed
• 1 – medium onion, chopped
• 1 tsp – Cumin seeds
• 1 to 2 – Green chillies
• 1/2 inch – ginger, peeled and grated
• 2 tsp each – cumin and coriander powder
• 1/2 tsp – Turmeric
• 1/2 tsp – Garam Masala
• A pinch of Asafoetida
• Curry leaves and Cilantro to garnish
• Lemon juice to taste or 1/2 tsp – Mango powder (aamchur))
• Salt to taste

Method:

1. Put cubed eggplants and potatoes in a bowl of water to prevent discoloration. Set aside.
2. Meanwhile, in a skillet, add 1 tsp of oil.
3. When hot, add the cumin seeds, then chillies, curry leaves, ginger, asafoetida and onions.
4. When onions get soft, add the potatoes along with salt and turmeric powder. Toss to coat.
5. Sprinkle some water. Close the lid and let it cook for 2 to 3 mins.
6. Then add the eggplant along with cumin-coriander powder and let it cook for another 8 to 10 mins till cooked.
7. Towards the end, add the garam masala and mango powder.
8. Toss well and garnish with cilantro.
9. Serve with plain rotis and yogurt.
10. Recipe courtesy: Dhivya Karthik
11. http://chefinyou.com/