vangi batata (eggplant potato curry)

Ingredients

Eggplants – 2

Potato – 2

Tomatoes – 3

Coriander powder – 1 tsp

Red chilli powder – 1 tsp

Garam masala – ½ tsp

Turmeric powder – 1 pinch

Water – 3 cups

Sugar – ½ tsp

Coriander leaves – ¼ cup

Method

Slice eggplants, chop tomatoes finely and peel the potatoes.

 Heat oil in a pan and add tomatoes and sauté for 4 to 5 minutes. Then add eggplant, potatoes, all the dry masala, sugar, and water and mix well.

 Cover and cook on a low flame until the vegetables are done. Garnish with coriander leaves and serve hot with chapatti or rice.