Ingredients: Salt to taste 10-15 curry leaves 2 potatoes (chopped in cubes) 1 large eggplant (chopped in strips) 1 onion (finely chopped) 6 to 7 cloves of garlic (crushed) 2 to 3 chillies (slit in halves) 1/4 cup oil Pinch of cumin seeds 1 teaspoon turmeric powder 2 teaspoons masala powder 1 cup tomatoes (chopped) 1 cup coriander leaves (chopped) 1 cup hot water Pinch of asafoetida Methods: 1) In a heated pot, add oil and heat. 2) Add pinch of cumin and splutter. 3) Add onions, curry leaves and garlic and saute' until light brown. 4) Add masala powder & turmeric powder and saute' for few seconds. 5) Add potatoes, eggplant, salt to taste, asafoetida & chillies. Mix to combine and cook for 5 minutes. over medium-to-low heat. 6) Add water and cook for 20 minutes, ensure to stir, occassionally. 7) Add tomatoes and coriander, stir and cook for 5 minutes, further. *Serve warm with rice or roti.
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