Ingredients:

• 4 – Medium-sized brinjals.
• 2 – Medium-sized potatoes.
• 1 – Medium-sized capsicum.
• 1 – Medium-sized tomato.
• 1.5 inch piece – Ginger.
• 10 Cloves – Garlic.
• 2 – green Chillies.
• 2 tbsps – Corn-starch.
• oil to deep fry.
• 1/2 cup – Gram Flour (besan).
• Salt to taste.
• 2 tsps – Red Chillies (crushed).
• 2 Cups – Yogurt.
• 1/2 tbsp – peppercorns.
• 1/2 tsp – Cumin Seeds.
• 1/4 tsp – Mustard Seeds.
• 1/4 tsp- Fenugreek Seeds.
• 1 pinch – Asafoetida.
• Rock Salt to taste.

Method:

1. Wash and cut brinjals into thick roundels. Peel, wash and cut potatoes into juliennes.
2. Wash and cut capsicum into dices. Wash tomato, de-seed and cut into dices.
3. Peel, wash and grind ginger and garlic to a fine paste. Remove stems, wash and chop green chillies finely.
4. Mix the potato julienne in the corn flour.
5. Heat sufficient oil in a kadai and deep fry the potato julienne. Drain and keep aside.
6. Make a thick batter of gram flour, salt, ginger-garlic paste, chopped green chillies, half the crushed red chillies and water.
7. Heat the oil in a kadai. Dip the brinjal roundels in the batter and deep fry. Drain and then put them in water.
8. Mix together yogurt, chopped green chillies and salt.
9. Dry roast peppercorns, cumin seeds, mustard seeds, fenugreek seeds and powder them.
10. Add asafoetida, rock salt and rest of the crushed red chillies.
11. Take out the brinjal roundels from water and gently press to remove water. Arrange in a dish.
12. Pour the yogurt mixture over the brinjal roundels. Sprinkle the spice powder generously over them.
13. Garnish with capsicum, tomato cubes and potato juliennes and serve.

Recipe courtesy of Jitendra Kumar Singh