Ingredients:

• 250 gms small brinjals (baingan)

• 2 potatoes

• 1/2 cup roasted peanut without skin

• 1 green chilli chopped finely

• 1/2 tbsp ginger chopped finely

• 2-3 pinch asefodita

• 1 tsp mustard seeds

• 1/2 tsp turmeric powder

• 1- 2 tsp chilli powder

• 1/2 tbsp coriander powder

• 1 tsp jeera (cumin ) powder

• 1 tsp garam masala

• 2 tbsp amchur powder (mango powder)

• 1/2 tbsp jaggery grated

• salt as per taste

Method:

1. Peel, wash and cut the potatoes into half inch long pieces.

2. Cut the brinjal also into long pieces.

3. Sprinkle some salt over the brinjals and keep it for half an hour. See TIP # 16. Wash and keep aside.

4. Heat 2- 3 tbsp oil in a pan add the asefodita and mustard seeds when it splutters add the ginger, green chilli and turmeric powder.

5. Then add the chopped potatoes. Cover and cook till soft.

6. When the potatoes are soft add all the dry spices and salt without the garam masala.

7. Make a paste of amchur and jaggery, mix it to the potatoes along with the chopped brinjals.

8. Cover and cook stirring at intervals till the brinjals are soft.

9. Then add the peanuts and garam masala. Sauté for 5 minutes,

10. Remove in a serving bowl and garnish with coriander leaves.

    Serve this yummy and tasty sabzi with parathas or chapatis.