Vangi Batata Curry

 

INGREDIENTS 

• Tomatoes 3-4
• 2-3 tbsp grated fresh Coconut
• Coriander leaves
• 1 tbsp Oil
• 2 medium-size Potatoes
• 1 tsp Coriander powder
• 1 tsp Garam masala
• Red chili powder
• Water
• 3 medium-size Brinjal / Eggplant
• Green chilies-3-4
• Ginger 
• 2 tsp Tamarind pulp
• Jaggery
• Salt to taste
• 
  
• Instructions :
• 
  

• In a blender pot, take the fresh coconut,  Tomatoes pieces, Ginger  and coriander leaves.
• Blend this with a blender into a fine paste. No need to add any water while blending.
• Coconut Vatan or masala is ready.
•  Peel the potatoes and cut them into medium size pieces.
• Transfer the cut potato into a bowl containing water.
• In A Pan take 3-4 spoons oil add cumin seeds, Hing, Bayleaf, Green Chillies  add coriander powder, garam masala, and red chili powder.
• Mix well and fry for about a minute.
• Add the coconut Vatan and mix well. Fry for about a minute or two.
• Add potatoes and mix well again. Add water.
• Cover and cook on medium heat for about 8-10 minutes. Do not cook the potato completely.
• Take brinjal, remove its stock, and cut into medium size pieces.
• Add brinjal. Add tamarind pulp and jaggery.
• Add salt and stir well.
• Cover and cook for another 7-8 minutes.
• Turn off the gas and Vangi Batata Rassa is already.
• This sabzi goes well with puri and bhakari.
• You can serve to the lord with chapatti of Phulka.
• You can have this with rice as a side dish.