Scrub and wash potato clean, with kitchen scrubber.
Do not peel. Chop into 2" long pieces.
Chop brinjal also into 2" long thick pieces.
Sprinkle a little salt and half turmeric over brinjals.
Mix curds, sugar and 1/2 sambhar masala and salt to taste.
Pour half this mixture over potatoes, and half over brinjals.
Cover and keep aside, to marinate for 30 minutes.
Heat oil in a heavy pan. Add capsicum, onion, stirfry for 2 minutes.
Drain and remove with perforated spoon. Keep aside.
Add seedsand asafoetida to remaining oil, add curry leaves.
Allow to splutter.
Add marinated brinjals, potatoes, stir fry for few seconds.
Make a paste of all masalas and salt in 1/2 cup water.
Add to vegetables. Stir and add tomatoes.
Saute till excess water evaporates and a thick curry is left.
Empty into serving dish, garnish with stirfried capsicum and onions.
Top with chopped coriander.
Serve hot with rotis, bread, etc. or even steamed rice.
Making time: 30 minutes (excluding marinating time)
Makes: 2 servings
Shelflife: 4-5 hours
Nutritive values per serving.
Introduction to Brinjal Dishes