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This is my husband’s all time favorite veggie. Personally I do not like brinjals much, but there are some recipes I can’t resist. This dish tastes excellent with bhakris. Bit on the spicy side.

Just the aroma of this veggie makes you super hungry!!

Ingredients –

Small Brinjals/ Egg plants (washed and quartered) – 3
Potatoes (peeled, washed and quartered) – 4 medium sized
Oil – 4 tablepsoons
Dried coconut (grated) – ½ cup
Onion (sliced) -1 large sized
Goda masala – 4 teaspoons
Coriander leaves (chopped) – ¼ cup
Turmeric powder – ½ teaspoon
Red chili powder – 2 teaspoons
Asafoetida – ½ teaspoon
Mustard Seeds – 1 teaspoon
Salt- to taste
Tamarind juice – 1 tablespoon

Procedure –

• Roast the grated coconut till golden brown. Let it cool.
• In 2 tablespoons of oil fry the sliced onion unitl golden brown.
• Once both the things are cooled grind them together along with goda masala and coriander leaves. Add water to make it fine paste.
• In a pan heat the remaining oil. Add the mustard seeds. After they crackle add asafoetida, turmeric powder.
• Add the ground masala and sauté it for 3- 4 minutes on low flame.
• Pour some water according to the consistency of the gravy. Now add the brinjals and potatoes.
• Add tamarind juice, salt, and red chili powder. Let it cook with lid on.
• Check once the potatoes and the brinjals are cooked.
• Serve hot with rice, rotis or bhakris.

Tips –

You may also add garam masala instead of goda masala. Reduce the quantity to 2-3 tablespoons only or as per preference.