Vangi Ani Batata Rassa

Ingredients list for Vangi Ani Batata Rassa

• 8 small Baby Brinjal
• 2 large Potatoes
• 3 tablespoons Oil
• 1 inch stick Cinnamon
• 1 Black cardamom
• 1 Bay leaf
• 1 Star anise
• 1 Mace
• 1 Black peppercorns
• 1 teaspoon Red chilli powder
• 1 teaspoon Garam masala powder

Method

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