Ingredients

• 4 - Medium-sized brinjals.
• 2 - Medium-sized potatoes.
• 1 - Medium-sized capsicum.
• 1 - Medium-sized tomato.
• 1.5 inch piece - Ginger.
• 10 cloves - Garlic.
• 2 - green Chillies.
• 2 tbsps - Corn-starch.
• oil to deep fry.
• 1/2 cup - Gram Flour (besan).
• Salt to taste.
• 2 tsps - Red Chillies (crushed).
• 2 Cups - Yogurt.
• 1/2 tbsp - peppercorns.
• 1/2 tsp - Cumin Seeds.
• 1/4 tsp - Mustard Seeds.
• 1/4 tsp- Fenugreek Seeds.
• 1 pinch - Asafoetida.
• Rock Salt to taste.

How to Make Potato Brinjal Masala

• Wash and cut brinjals into thick roundels. Peel, wash and cut potatoes into juliennes.
• Wash and cut capsicum into dices. Wash tomato, de-seed and cut into dices.
• Peel, wash and grind ginger and garlic to a fine paste. Remove stems, wash and chop green chillies finely.
• Mix the potato julienne in the corn flour.
• Heat sufficient oil in a kadai and deep fry the potato julienne. Drain and keep aside.
• Make a thick batter of gram flour, salt, ginger-garlic paste, chopped green chillies, half the crushed red chillies and water.
• Heat the oil in a kadai. Dip the brinjal roundels in the batter and deep fry. Drain and then put them in water.
• Mix together yogurt, chopped green chillies and salt.
• Dry roast peppercorns, cumin seeds, mustard seeds, fenugreek seeds and powder them.
• Add asafoetida, rock salt and rest of the crushed red chillies.
• Take out the brinjal roundels from water and gently press to remove water. Arrange in a dish.
• Pour the yogurt mixture over the brinjal roundels. Sprinkle the spice powder generously over them.
• Garnish with capsicum, tomato cubes and potato juliennes and serve.