Ingredients:

• 1 large Potato
• 1 large or 2-3 small Brinjals
• 1 large Onion chopped in vertical strips
• 1 Tomato ripe finely chopped
• 1 small Capsicum halved and thinly sliced
• 1 tsp – fresh Coriander leaves finely chopped
• 1 stalk Curry leaves
• 1 tsp – Sambar Masala
• 1/2 tsp – Dhania (coriander seed) powder
• 1/2 tsp – Amchoor powder (dried mango)
• 1/4 tsp – Turmeric
• 1/4 tsp – Red Chilli powder
• 3-4 pinches Asafoetida
• 1/2 tsp – each cumin and Mustard Seeds
• 1/2 tsp – Sugar
• salt to taste
• 1 tbsp – fresh Curd
• 1 tbsp – oil

Method:

1. Scrub and wash potato clean, with kitchen scrubber.
2. Do not peel. Chop into 2 long pieces.
3. Chop brinjal also into 2 long thick pieces.
4. Sprinkle a little salt and half turmeric over brinjals.
5. Mix curd, sugar and 1/2 Sambhar Masala and salt to taste.
6. Pour half this mixture over potatoes, and half over brinjals.
7. Cover and keep aside, to marinate for 30 minutes.
8. Heat oil in a heavy pan. Add capsicum, onion, stir fry for 2 minutes.
9. Drain and remove with perforated spoon. Keep aside.
10. Add seeds and asafoetida to remaining oil, add curry leaves.
11. Allow to splutter.
12. Add marinated brinjals, potatoes, stir fry for few seconds.
13. Make a paste of all Masalas and salt in 1/2 cup water.
14. Add to vegetables. Stir and add tomatoes.
15. Saute till excess water evaporates and a thick curry is left.
16. Empty into serving dish, garnish with stir fried capsicum and onions.
17. Top with chopped coriander.
18. Serve hot with Rotis, bread, etc. or even steamed rice.

Recipe courtesy of Sify Bawarchi