Maharashtrian Style Brinjal & Potato Curry (Vang-Batata Rassa)

A typical Maharashtrian curry, Batata ani Vangyacha Rassa. This curry is made too many styles. This style is used in Kokan belt.

Ingredients:

• Brinjal/Eggplant- 250 gm
• Potato- 2 med size
• Onion- 1 med. size
• Coconut paste- 2 to 3 tbsp
• Ginger-garlic paste – 1 tsp
• Turmeric powder – ½ tsp
• Home made masala or malawani masala – 3 to 4 tsp (or 2 tsp chilli powder+2 tsp goda masala)
• Cinnamon stick- 1 inch piece
• Asafetida (Hing)- ¼ tsp
• Greatted jaggery (gud)- ½ tsp
• Oil- 3 to 4 tbsp
• Fresh coriander, chopped- ¼ cup
• Water-  approx ½ cup

Method:

• Peel potatoes and cut into 1 inch pieces. Cut brinjal into 1.5 inch pieces approx. Chop finely onion.
• Heat oil in a pan or kadai (wok). Add cinnamon stick and onion and sauté till it turns dark brown (but do not burn). 
• Add hing, turmeric powder and sauté for a while. 
• Add masala or chili powder, ginger-garlic paste and coconut paste. Sauté till oil comes out from masala.
• Add brinjal, potato and some water. Mix well and cover with lid. Pour some water on lid. and cook for 5-6 minutes on low heat. 
• Add salt, goda masala, chopped coriander, jaggery.(if you are using). 
• Add some water to adjust consistency as per personal choice. Mix well.
• Continue to simmer this curry for 4 to 5 minutes or until brinjal and potato cooked. You can use pressure pan for cooking.
• Garnish with coriander. Serve hot with chapati or bhakari.

Tip:
In some part of Maharashtra, roasted peanut is used. Grind roasted and peeled peanuts into fine powder. Use 1 or 2 tbsp peanut powder + 1 tbsp coconut paste in curry.