Aloo and Aubergine Yenagai - Spicy Curry

Ingredients: 

• 250 g Potatoes
• 250 g Aubergines
• 1 tsp Channa Dhal
• 0.5 tsp Urad Dhal
• 0.5 tsp Mustard
• 0.5 tsp Haldi
• Pinch of Asafoetida
• 3 dry Chillies
• 10-12 Curry leaves
• 2 tbsp Vangibath Powder
• 1.5 tbsp Lemon Juice 
• 3-4 tbsp Oil
• 2 tbsp of  dessicated Coconut
• Pinch of salt. 

                                                                               

Preparation Method:

1. Wash Potatoes and Aubergines and cut them in big pieces.(1 inch lengthy pieces)
2. In a non stick pan heat the oil, and crackle mustard, 
3. Add Channa dhal, Urad Dhal fry until golden,
4. add red chillies, curry leaves, haldi and asafoetida and fry for a minute,
5. Add the vegetables and cook it for 10-15 minutes,
6. Add salt, mix well,
7. Add  the vangibath powder  and mix wellfor 2-3 minutes,
8. Add lemon juice and mix well,
9. Now add 2 tbsp of coconut  mix well .
10. It can be eaten with Chappatis or Rice.
11. Note;You can use the MTR Vangibath powder or You can make your own.
12. I will write in my next post the recipe of Vangibath powder.

link to the photos:Aloo and aubergine Yenagai-spicy curry
Link to Vangibeth Powder

Bon Appétit.