Potato And Eggplant Curry

          Most of the times when I have potatoes and eggplants/brinjals, I make separate curries with them, very rarely I do a combo with them except in a kurma. I have made this curry only a couple of times. The two vegetables pair very well, especially if you choose the right kind of eggplants and potatoes. When sauteed with some freshly ground spice powder, it turned out to be very flavorful and tasty, it's a good side dish with both rice and rotis..

Need To Have

• Baby Eggplants - 11/2 cup diced
• Potatoes - 11/2 cup, boiled, peeled and diced
• Onion - 1 medium chopped
• Mustard Seeds - 1/2 teaspoon
• Cumin Seeds - 1/2 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Asafoetida - 1/4 teaspoon
• Chopped Coriander - 1/4 cup
• Salt - to taste

To Powder

• Dried Red Chillies - 2
• Coriander Seeds - 1 tablespoon
• White Poppy Seeds - 1 teaspoon
• Cumin Seeds - 1/2 teaspoon
• Fenugreek Seeds - 1/4 teaspoon

Method

          Grind all the ingredients given under 'to powder'. Heat some oil, add the mustard and cumin seeds, when it starts spluttering add the asafoetida and the chopped onions and saute till it turns pink.

          Now add the eggplants and mix. Then add the turmeric powder and salt. Cover and cook till the brinjals are done.

          Then add the potatoes, mix, add the ground powder and mix well. Keep sauteing it for another 5 minutes. Finally mix in the chopped coriander, serve it warm with rice and dal or even with some rotis.

Note
I have used baby eggplants, you can also use the regular big ones too.
Choose potatoes which are not used for baking, that holds shape when cooked.