Ingredients

• 500 g - small brinjals
• 250 g - baby potatoes
• 250 g - shallots (small onion)
• 1/2 cup - grated coconut
• 4 cm piece - cinnamon
• 6 flakes - garlic
• 4-5 - red chillies
• 1 tsp - coriander seeds
• 3 tbsp - coriander leaves, chopped
• 5 tbsp - oil
• 4 - cloves
• salt to taste

How to Make Brinjal, Shallot and Baby Potato Sabji

• Cut the brinjals along their length. Sprinkle with salt and keep aside.
• Boil and peel the baby potatoes. Sprinkle some salt and reserve.
• Peel the shallots.
• Heat 1 tbsp of oil and roast the coconut, cinnamon, garlic, red chillies, coriander seeds and cloves. Cool and grind them to a paste.
• Heat the remaining oil and fry the shallots until they turn light brown.
• Add the brinjals (do not drain) and fry for 2 minutes.
• Cover and leave on low heat until cooked.
• Add the potatoes and the paste. Cook by stirring for 2-3 minutes.
• Add the coriander leaves, mix well and remove from the heat.
• Serve hot with steamed rice and dal.