- 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
- 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.
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.