Egg plant-Potato veggie

A vangi-batata bhajee

Ingredients

2-3 vangi (काटेरी)
2 potatoes
Cut both in pieces of identical sizes
Salt and jaggery to taste

To be roasted in a tsp of oil
2 tsp coriander seeds
3-4 peppercorns
2 dry red chilies
1/2 tsp turmeric powder

To be  ground finely
roasted masala with 2 tbl sp of freshly grated coconut

Tempering
1tsp oil
1/2 tsp mustard seeds
1/2 tsp asafoetida
3-4 curry leaves


Method

• Heat oil in a kadhai and add tempering ingredients.
• Add vegetable pieces. Cover with water in the lid. Let it cook till potato is half cooked.
• Meantime roast the ingredients and grind them with coconut.
• Add the ground masala in a half cooked vegetable. Add little water if required to adjust the consistency.
• When done add jaggery and little salt if needed.
• Serve with chapati.