1. Scrub and wash potato clean, with kitchen scrubber.

2. Do not peel. Chop into 2" long pieces.

3. Chop brinjal also into 2" long thick pieces.

4. Sprinkle a little salt and half turmeric over brinjals.

5. Mix curds, sugar and 1/2 sambhar masala and salt to taste.

6. Pour half this mixture over potatoes, and half over brinjals.

7. Cover and keep aside, to marinate for 30 minutes.

8. Heat oil in a heavy pan. Add capsicum, onion, stirfry for 2 minutes.

9. Drain and remove with perforated spoon. Keep aside.

10. Add seedsand asafoetida to remaining oil, add curry leaves.

11. Allow to splutter.

12. Add marinated brinjals, potatoes, stir fry for few seconds.

13. Make a paste of all masalas and salt in 1/2 cup water.

14. Add to vegetables. Stir and add tomatoes.

15. Saute till excess water evaporates and a thick curry is left.

16. Empty into serving dish, garnish with stirfried capsicum and onions.

17. Top with chopped coriander.

18. 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.

Protein :7.13gms Fat: 12.4gms Minerals: 2.67gms Fiber: 4.81gms Carbohydrate: 54.2gms Energy:356kcal