Brinjal And Potato

• Small brinjals 12
• Small potatoes 12
• Onion medium size 1
• Tomato, medium size 1
• A few curry leaves
• Grated coconut 2 tbsp
• Turmeric powder 1/4 tsp
• Green chillies 4
• Garlic flakes 4
• Mustard seeds 1/4 tsp
• Oil 2 tbsp
• Salt to taste

Wash and remove the stems of the brinjals. Peel the potatoes. Heat up the oil in a kadai and put in the mustard seeds. Add the curry leaves. Now mix in the finely sliced onion and fry to a golden brown. Next put in the chopped tomato, slit green chillies turmeric powder chopped garlic and the grated coconut. Fry for some time. Then add the whole brinjals and potatoes. Add about 1 1/2 cups of water and salt to taste. Simmer on a slow fire till cooked. Serve hot with rotis.