Chopped eggplant- 1 cup
Peeled and Chopped potatoes – 1 cup
Finely chopped onion – 1/2 cup
Cumin seeds – 1 tsp
Mustard seeds – 1/2 tsp
Turmeric powder – 1/2 tsp
Red chilli powder – 1/2 tsp
Sambar Powder – 1 tsp (click here for recipe)
salt to taste
cooking oil – 2 tbsp
asafoetida – a pinch
curry leaves – 1 sprig
1) Heat a frying
pan and add 1-2 tbsp oil. Add cumin seeds, mustard seeds and saute. When
the mustard seeds crackle add onion.
2) When onion turn light golden brown, add a
pinch of asafoetida and curry leaves and saute for few seconds.
potato, eggplant and turmeric powder and mix
it well. Saute it for few minutes and cook on low
heat for few minutes. Keep stirring from time to time. Now add red chili powder and sambar powder and salt.
4) Mix it well and sprinkle some water and close the pan with a lid. Cook till the vegetables are totally cooked and tender. Serve it hot with some phulkas and raita.