2 Eggplants, long & thin
2 Potato
3 Tomatoes
Salt To Taste
1 tsp Red chilli powder
1 tsp Corainder powder
1/2 tsp Garam masala
1 Pinch Turmeric powder
3 tbsp Oil
3 cups Water
1/2 tsp Sagar
2 tsp Corainder leaves


* Peel the potatoes and cut into big cubes, slice the eggplant. Chop the tomatoes finely.
* Heat oil in a pan, add the tomatoes, salt, turmeric powder and cook for 4-5 minutes.
* Add the potatoes, eggplant, all the dry masalas, sugar, 3 cups of water and mix well.
* Cover with a lid and simmer the heat. Cook until the vegetables are done.
* Garnish vangi batata bhaji (eggplant potato curry) with corainder leaves and serve hot with chapati or rice.

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