|Brinjals||250 Gram (Long Variety)|
|Red chili powder||1 Tablespoon|
|Aniseed powder||1 Tablespoon|
|Ginger powder||1⁄2 Teaspoon|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
1 Wash the potatoes thoroughly.
2 Peel the potatoes and cut into medium sized pieces.
3 Cut the brinjals lengthwise into four pieces each.
4 In a skillet, heat oil .
5 Add in both brinjals and potatoes and fry till golden brown on all sides.
6 Using a slotted spoon, remove the potatoes and brinjals ;set aside.
7 In a pan, put 3 tablespoons oil.
8 Add in asafoetida, water and the other remaining ingredients.
9 Gently bring to a boil and add in the potatoes and brinjals.
10 Mix well.
11 Cover and cook for 10 minutes, until the vegetables are cooked and the gravy is thick.
12 Serve hot with rice or chapatis.