Vangi Batata Rassa / Eggplant Potato Curry

Serving for -2

Ingredients

Vangi / Eggplants - 2 (Cut them into medium sized cubes and put them in a water.)

Potato - 1 (Cut into cubes and put in a water.)

Onion - 1 (finely chopped)

Cloves of garlic - 3 (minced)

Red chili powder - 3/4 tsp

Goda Masala - 1 tsp (You can substitute this with garam masala.)

Turmeric powder - 1/4 tsp

Pinch of asafoetida

Tamarind pulp - 2 tbsp

Grated jaggery - 1 tsp

Roasted peanuts powder - 2 tbsp

Some Cilantro (finely chopped)

Oil - 2 tbsp

Curry leaves - 5-6

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Salt to taste

Procedure

• Heat oil in a pan. Add mustard seeds, cumin seeds, pinch of asafoetida, and curry leaves. Let them splutter. Add chopped onion and saute till translucent. Add garlic and saute for few seconds.
• Add potato cubes, turmeric powder, red chili powder, goda masala and salt to taste. Mix this really well and cook for 2-3 minutes. Add 1 cup of water and cover the pan. Let the potatoes cook for 6-8 minutes. Keep stirring in between.

• Once the potatoes are 70% done, add eggplant cubes, grated jaggery and tamarind pulp. Cover the pan and let them cook for 3-4 minutes. Add some water if required. Finally, add chopped cilantro and roasted peanuts powder. Let the gravy simmer on low heat for 3-4 minutes. Serve hot with chapati or plain rice.