Potato and Eggplant Curry

Ingredients

1 long Eggplant [cut into 1/2" thick round slices]
3 medium Potatoes [cut into 1/2" thick round slices]
1 medium Onion chopped into cubes.
1/2 Capcicum chopped into cubes
2 tbsp curd
1 tbsp Tomato Puree
1/2 tsp Garlic paste
1/2 tsp Ginger paste
1/2 tsp Garam Masala powder
1/2 tsp Red Chilli powder
1 tsp Kashmiri Masala Paste
Salt to taste
2 tbsp Whipping Cream
1 tbsp finely chopped Coriander
1 Green Chilli finely chopped
Oil for cooking

Method:

1. Take 3 tbsp. oil in a nonstick pan, when it is little hot lower the heat & put eggplant pieces on it, [don't put one piece on other], sprinkle little salt on it & cover it, after 2 minutes turn the side & cover it again.
2. Cook it till it becomes golden brown from both sides, put little more oil if needed. Follow the same method with rest of the eggplant & potatoes & keep them aside.
3. Take 1 tbsp oil in the same pan h eat it & fry onions, but don't make it brown & let it be crispy then add capcicum & fry it for another 2 minutes.
4. In the mean time mix curds, tomato puree, garlic paste, ginger paste, garam masala, red chilli, kashmiri paste & salt.
5. When capcicum is done pore this mixture on it & let it fry for 2 more minutes, then add fried eggplant, potatoes, green chilli & coriander & cover it for 2-3 minutes so that masala can mix well with vegetables.
6. Lastly add whipped cream and let it cook for another minute. Remove from heat & serve hot with Paratha or Roti.