Ingredients:

• 4 to 5 medium sized Potatoes
• 4 to 5 medium sized Tomatoes
• 4 medium sized Onions
• 2 medium sized Brinjals (black)
• 2 wadis (amritsaari wadis)
• 1 tsp – Red Chilli powder
• 2.5 tsp – coriander powder
• 1.5 tsp – Turmeric powder
• 3 cups – water to cook
• 2 tbsp – finely chopped Coriander leaves
• salt to taste
• 5 tbsp – oil

Method:

1. Finely chop the onions and tomatoes.
2. Peel the potatoes and the brinjals cut each potato into halves.
3. Make thick vertical slices of the brinjals.
4. Keep the potatoes and the brinjals soaked in water, so that they do not turn black.
5. In a pressure pan, heat oil and on a low flame fry the onions and the wadis till the onions and the wadis are golden in colour.
6. Remove the wadis from the onions and keep aside.
7. Add tomatoes to the onions and saute for 5-7 minutes on a low flame.
8. Add red chilli powder, coriander powder, turmeric powder and salt to taste to the tomatoes.
9. saute on a low flame till oil separates.
10. Add little water if you feel the tomatoes are sticking to the bottom of the pan.
11. Remove the brinjals and potatoes from water and add it to the tomato gravy. Mix well.
12. saute on a low flame for 8-10 minutes till the vegetables are well mixed with the gravy.
13. Add the kept aside fried wadis and mix well. Add water.
14. Pressure cook till 2 whistles on a medium flame.
15. Garnish with finely chopped coriander leaves and serve hot with haldi wale chawal and onion kachumbar.

Recipe courtesy of Anita Raheja