Vangi Batata Rassa

Ingredients:

2 Tbsp. Fresh coconut

3 pods of garlic

¼ Tsp. Peppercorn

1 Dried red chili

1 Tsp. Sesame seeds

2 Tbsp. Coriander seeds

6 small eggplants

1 medium onion finely chopped
2 medium potatoes

1 Tsp. mustard seeds

½ Tsp. Cumin

Pinch of asafetida

1⁄2 tsp. Turmeric

½ Tsp. red chili powder

1½ Tsp. goda masala
2 Tbsp. Jaggery
1 Tsp. Salt
¼ Tsp. Tamarind concentrate
3 Cups of water

2 Tbsp. Oil

3 Tbsp. Chopped Cilantro
　
Dry roast first 6 ingredients till you get the aroma and the coconut is pale golden. Grind it to smooth paste. Cut the eggplants and potatoes into medium size cubes.

 In a heavy bottom pan heat oil and temper it with cumin, mustard, asafetida, and turmeric. Add onions and saute them till they are translucent. Now add eggplant and potatoes to it. Give a quick stir and immediately add 3 cups of water to it. Cover it and cook till the eggplants are almost cook. Add the ground paste, red chili powder, goda masala, Tamarind concentrate, jaggery and salt to it. Mix everything and cover. Cook till the eggplants are tender. Garnish with cilantro and serve it with chapati.