Eggpalnt & potato Masala (maharastrian style)

INGREDIENTS:

Eggplant small – 5 washed & cut in cubes & wash in cold water

Medium size potatoes- 2 washed , peeled & cut in cubes
large onion – 1chopped
large Tomato – 1chopped
cumin seeds – 1tsp(each)
Ginger garlic paste – 2tsp
Peanut – 1 handful roasted (grind & make a rough powder)
Sesame seeds – 1tblsp roasted (grind & make a powder)
Red chilli powder – 1 tsp or as per your taste
Curry  leaves

2-3 whole red chilly

Salt as per the tatse

Haldi- ½ tsp

oil
coriander & cumin powder- 1tsp each

garam masala powder- 1tsp

Coriander leaves – chopped for garnishing


METHOD:

Heat a kadai.  Add 3-4 tblsp oil & fry the potatoes & eggplants till light brown. keep aside.

Again in same kadai add 2tblsp oil. Add cumin seeds & red chilli .let it splutter. Add  curry leaves, sauté then add chopped onion & sauté till golden brown. Add red chilly powder & haldi to it. Add tomato & sauté for 2-3 min till tomatoes become soft. Then add ginger garlic paste and saute it for 5-7 min till raw smell disappears from the masala & oil appears in masala. Add cumin , coriander powder & fried potatoes & eggplants.

 Stir for 1-2 min till the masala coated well with eggplant & potatoes. Add ½ cup of water & cover the lid and allow to cook for 3-5 min.

Remove the lid. Now add the previously done peanut and sesame powder to the gravy and saute it for 1-2 min and remove form flame.

Garnish with coriander leaves. Serve with roti or rice.