Try out this lip smacking recipe.
2 Eggplants, long & thin
Salt to Taste
1 tsp Red chilli powder
1 tsp Coriander powder
1/2 tsp Garam masala
1 Pinch Turmeric powder
3 tbsp Oil
3 cups Water
1/2 tsp Sugar
2 tsp Coriander leaves
Peel the potatoes and cut into big cubes, slice the eggplant.
Chop the tomatoes finely.
Heat oil in a pan, add the tomatoes, salt, turmeric powder and cook for 4-5 minutes.
Add the potatoes, eggplant, all the dry masalas, sugar, 3 cups of water and mix well.
Cover with a lid and simmer the heat.
Cook until the vegetables are done.
Garnish vangi batata bhaji (eggplant potato curry) with corainder leaves.