Ingredients:

• 8-10 small round eggplants, approximately 3 inch size
• 3-4 medium size Potatoes
• 1 branch of Curry leaves
• 6 tsp Oil
• 1 cup Water
• 3 tsp Besan (gram) flour
• 3 tsp Dhania powder
• Less than 1/4 tsp Haldi
• 1 heaped tsp Red Chilli powder
• 1/2 cup fresh Coriander leaves
• 1 tsp – cumin powder
• 2 tsp Salt
• 1 heaped tsp Sugar
• 1 tsp Til (Sesame seeds)
• 1/4 tsp Oil

Method:

1. Pour the oil in a frying pan. Then add the mustard seeds, curry leaves and cumin seeds.
2. After they splutter, add the onion slices and fry them for a while.
3. Add the tomato, sliced potatoes, then add the eggplant slices.
4. Add the salt and turmeric power, dhania, besan flour and fry for some time.
5. Now add the chilli powder, salt, sugar and til. Finally add the cumin powder.
6. Serve garnished with coriander leaves.

Recipe courtesy of Michelle