Brinjal and Potato Rassa

Ingredients

• 8 small brinjals
• 2 large potatoes, cut into thick strips
• 3 tablespoons oil
• 1 inch cinnamon stick
• 1 black cardamom
• 1 bay leaf
• 1 star anise
• 1 mace blade
• 3-4 black peppercorns
• 1 teaspoon red chilli powder
• 1 teaspoon garam masala powder
• 2 medium tomatoes, finely chopped
• 1 tablespoon tamarind pulp
• Salt to taste

For paste

• 1 inch ginger
• 4-5 garlic cloves
• ½ cup browned onions
• 1 tablespoons poppy seeds (khuskhus/posto), roasted
• ¼ teaspoon turmeric powder
• 1 tablespoon coriander powder

Method

1. Wash and slit brinjals into 4, keeping the stems intact.
2. Grind ginger, garlic, browned onions, poppy seeds, turmeric powder and coriander powder into a fine paste.
3. Heat oil in a non-stick kadai. Add cinnamon, black cardamom, bay leaf, star anise, mace and peppercorns and sauté. Add ground paste, stir well and sauté till dark brown.
4. Add red chilli powder and garam masala powder and mix well. Add tomatoes, mix well and cook till soft.
5. Add potato strips. Mix, cover and cook for 2 minutes. Add brinjal, mix and add 2 cups of water. Mix lightly, cover again and cook till the vegetables are done.
6. Remove lid and add tamarind pulp and salt. Stir and simmer for 2 minutes.
7. Serve hot.