1 Heat oil in a cooking vessel. Add the mustard seeds and as they splutter, add the cumin seeds and once they crackle, add the garlic, ginger and curry leaves and stir fry for a few seconds. 2 Add the cubed potatoes, salt and turmeric pwd and combine. Cook on medium flame for 3 mts (combining once or twice during this time), then place lid and reduce flame. Cook for 5-6 mts. Constantly stir fry to ensure they don’t stick to the pan. 2 Add the drained cubed brinjals and cook without lid for 2 mts on low to medium flame. Stir fry in between. 3 Add the chilli pwd, coriander pwd and methi pwd and combine. Place lid and cook on low to medium flame till the brinjals and potatoes turn soft. Stir in between. Adjust salt. The stir fry will be close to a gooey mass (slightly mudda kura). 5 Serve with hot rice or rotis. Prep & Cooking: 30-35 mts Serves: 3-4 Cuisine: Andhra . 2 potatoes, wash, peel and cube big pinch turmeric pwd 1 tsp chilli pwd 1/2 tsp coriander pwd pinch of methi pwd (menthi podi) optional 1 1/4 tbsps oil salt to taste For seasoning/poppu/tadka: 1/2 tsp mustard seeds 3/4 tsp cumin seeds 3-4 garlic cloves, crushed 1″ ginger finely minced 10-12 curry leaves
