1. Cut brinjals along the length into quarters. Sprinkle with some salt and reserve.
2. Boil and peel the baby potatoes. Sprinkle with some salt and reserve.
3. Peel the shallots.
4. Heat one Tbsp of oil and roast all the ingredients from coconut to cinnamon. Cool and grind to a paste.
5. Heat the remaining oil and fry shallots till they turn light brown.
6. Add the brinjals (do not drain) fry for 2 minutes.
7. Cover and leave on low heat till they are cooked.
8. Add the potatoes and the ground paste. Cook stirring for 2-3 minutes.
9. Add coriander leaves, mix well and remove from fire.
10. This sabji is almost dry, with the masala just coating the vegetables.
11. Serve hot with steamed rice and dal.

Serves: 6 to 8