Ingredients:

• 500 g – small Brinjals
• 250 g – baby Potatoes
• 250 g – Shallots (small onion)
• 1/2 cup – grated Coconut
• 4 cm piece – Cinnamon
• 6 flakes – Garlic
• 4-5 – Red Chillies
• 1 tsp – Coriander seeds
• 3 tbsp – coriander leaves, chopped
• 5 tbsp – oil
• 4 – Cloves
• salt to taste

Method:

1. Cut the brinjals along their length. Sprinkle with salt and keep aside.
2. Boil and peel the baby potatoes. Sprinkle some salt and reserve.
3. Peel the shallots.
4. Heat 1 tbsp of oil and roast the coconut, cinnamon, garlic, red chillies, coriander seeds and cloves. Cool and grind them to a paste.
5. Heat the remaining oil and fry the shallots until they turn light brown.
6. Add the brinjals (do not drain) and fry for 2 minutes.
7. Cover and leave on low heat until cooked.
8. Add the potatoes and the paste. Cook by stirring for 2-3 minutes.
9. Add the coriander leaves, mix well and remove from the heat.
10. Serve hot with steamed rice and dal.