Brinjal-Potato Curry

Ingredients:

• Egg plants/Brinjal/Vankaya - 4 medium size / 2 long
• Potatoes – 2 (small) 
• Onion – 1 small size (finely chopped)
• Frozen Green peas – a handful
• Green chillies – 2 or 3 (according to your spice level)
• Ginger - 1 – inch small piece
• Grated Coconut - 2 tsp
• Salt to taste
• Oil-1 tbsp
• Kothimeer /fresh coriander /fresh coriander - handful

 Seasoning /Tadka:

• Cumin seeds/Jeera- 1tsp
• Mustard seeds – 1 tsp
• Curry leaves – handful
• Haldi/Turmeric powder – a pinch

 Method:

• Wash the brinjal and potatoes before cooking and
• Cut the brinjal and potatoes into small pieces and put it in water in a bowl.
• Grind coarsely green chillies, ginger, grated coconut with salt in a pestle mortar / or in a mixer.
• Take a pan and add oil to it and bring to heat, once the oil is hot add cumin seeds, mustard seeds curry leaves and haldi and let them pop up.
• Add chopped onion to it and let them fry till slight pink colour or till they become transparent. 
• Now add the Potatoes, Brinjal pieces and frozen green peas to it and mix it up well with a spatula, cover them with a lid and cook well. 
• Once the vegetable becomes soft and well cooked add the green chilly, ginger paste to it, mix it well.
• Sprinkle few drops of water, so that it may not get stickup to the vessel/pan.
• Bring the heat to simmer and let it cook covered with a lid for 5 to 7 min. (or) until all the water is evaroparated and the curry becomes thicker.
• Garnish it with coriander leaves and little grated coconut.
• Serve it hot with Roti or Plain Rice.