Ingredients
1 large potato
1 large or 2-3 small brinjals
1 large onion chopped in vertical strips
1 tomato ripe finely chopped
1 small capsicum halved and thinly sliced
1 tsp. Fresh coriander leaves finely chopped
1 stalk curry leaves
1 tsp. Sambhar masala
1/2 tsp. Dhania (coriander seed) powder
1/2 tsp. Amchoor powder (dried mango)
1/4 tsp. Turmeric
1/4 tsp. Red chilli powder
3-4 pinches asafoetida
1/2 tsp. cumin and mustard seeds
1/2 tsp. sugar
salt to taste
1 tbsp. fresh curds
1 tbsp. oil
Method
Scrub and wash potato clean, with kitchen scrubber.
Do not peel. Chop into 2 long pieces.
Chop brinjal also into 2 long thick pieces.
Sprinkle a little salt and half turmeric over brinjals.
Mix curds, sugar and 1/2 sambhar masala and salt to taste.
Pour half this mixture over potatoes, and half over brinjals.
Cover and keep aside, to marinate for 30 minutes.
Heat oil in a heavy pan. Add capsicum, onion, stirfry for 2 minutes.
Drain and remove with perforated spoon. Keep aside.
Add seedsand asafoetida to remaining oil, add curry leaves.
Allow to splutter.
Add marinated brinjals, potatoes, stir fry for few seconds.
Make a paste of all masalas and salt in 1/2 cup water.
Add to vegetables. Stir and add tomatoes.
Saute till excess water evaporates and a thick curry is left.
Empty into serving dish, garnish with stirfried capsicum and onions.
Top with chopped coriander.
Serve hot with rotis, bread, etc. or even steamed rice.
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