Vaangi Batata Masala (Potato and Eggplant)

Ingredients

500 gm potatoes
300 gm eggplant
50 gm oil
05 gm cumin seeds
02 gm cinnamon
75 gm chopped onions
25 gm ginger garlic paste
25 gm chopped tomatoes
05 gm turmeric powder
10 gm chilli powder
10 gm coriander powder
10 gm cumin seeds powder
10 gm chopped coriander leaves
salt
1 lemon

Directions

Boil and dice potatoes into 2 inch pieces, fry and keep aside.

Cut the eggplant in a similar way and fry until cooked.

Heat the oil and add cumin seeds, when they crackle mix in the cinnamon and onions, stir until translucent.

Add the rest of the ingredients in the same sequence as mentioned above, stirring after each ingredient has been added.

Add the potatoes and the eggplant, simmer for 10 minutes.

Squeeze in the lime juice and finish by checking the seasoning. Serve hot garnished with coriander leaves.