1. Boil and peel the potatoes. Cut into wedges.
2. Cut brinjal into wedges.
3. Slice the onions thinly.
4. Heat the oil in a kadai. Add mustard and cumin.
5. When they splutter, add onion and fry till light brown.
6. Mix all the powders with little water to make a paste.
7. Add to the kadai and fry for one minute. Add brinjals and sprinkle lightly with salt.
8. Fry for a minute and then keep covered on low heat till they are tender.
9. Add potatoes and salt if needed. Add mango powder and sugar.
10. Mix well and and leave covered on low heat for 2-3 minutes.
11. Serve hot with chapathis or steamed rice and dal.

Serves: 4 to 6