|2 nos||Potato (peeled & cut into small pieces))|
|4 nos||Brinjal (cut into small pieces)|
|4 nos||Tomato (finely chopped)|
|2 nos||Onion (finely chopped)|
|3 nos||Garlic pods|
|3 stks||Coriander leaves (chopped for garnishing)|
|2 T||Oil (for sauteing)|
|1½ tsp||Salt (as per taste)|
|1 cup||Coconut grated|
|3 nos||Red chillies|
|1 tsp||Cumin seeds|
|1 tsp||Fennel seeds|
|1 tsp||Poppy seeds|
|½ tsp||Fennel seeds|
|1 no||Cinnamon stick (small)|
|1 no||Bay leaf|
|5 nos||Curry leaves|
1.Grind all the ingredients from table-2(as shown in the above pic) to a fine paste with addition of little water and keep them aside.
2.Heat oil in a pan and toss all the ingredients from table-3(Mustard,fennel seeds,bay leaf,cinnamon and curry leaves)till they release aroma.
3.Add the chopped garlic and onions and saute till they turn to a golden brown color followed by chopped tomatoes and saute till they turn tender.Now add the diced potatoes ,brinjals followed by the ground paste and fry till the mixture turns soft and till the raw smell vanishes.
4.Add 1¼ cup of water and salt(as required)to the mixture and allow it to cook well in a Medium flame(Normally takes 10-15min to cook).Once the gravy thickens(i.e once it reachs a semi liquid state)remove from stove and garnish with chopped coriander leaves.
Serve them with hot fuming Idlis or Dosas!!!!
1.Number of red chillies used can be varied accordingly.It can be substitued with chilli powder , instead of red chillies too.
2.If required the potatoes can be semi cooked and added along with brinjals b’se they normally take longer time to cook than the brinjals.