Vangi Batata Rassa (Brinjal Potato Curry)

INGREDIENTS 

1. 4 Medium Sized Brinjal
2. 2 Medium Sized Onion
3. 2 Potatoes
4. 1 Tomato
5. 1 Teaspoon Mustard Seeds
6. 1/2 Teaspoon Jeera
7. 1/4 Teaspoon Hing
8. 1/4 Teaspoon Turmeric Powder (Halad)
9. 2 Teaspoon Ginger Garlic Paste
10. 2 Green Chillies (Finely Chopped)
11. 1 Tablespoon Sunday Masala
12. 2 Tablespoon Goda Masala
13. Salt As Per Taste
14. 1 Teaspoon Sugar
15. Water

METHOD

1. Cut Vangi (Brinjal) and Batata (Potatao) in cubes and keep them in salt water.
2. Now heat oil in a kadhai (vessel) and add mustard seeds and jeera (Cumin Seeds).
3. When mustard seeds and jeera crackles, add hing (asafoetida), turmeric powder, chopped green chillies and finely chopped onions.
4. Saute for 3 mins, till the onion turns golden brown
5. Now add chopped tomatoes, ginger garlic paste and saute for 2 mins.
6. Add chopped vangi and batata in the kadhai and saute for 2-3 mins.
7. Now add Sunday masala and goda masala and stir nicely till the spices coat vangi and batata
8. Now add water just enough to cook vangi and batata.
9. Cover with lid and cook about 15 mins 
10. Now add salt and sugar and cover it for another 7 mins.
11. Turn off the gas
12. Garnish it with coriander leaves and server hot.