Baby Brinjals And Potatoes

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Ingredients: Peanut oil - 1 tablespoon Curry leaves 6 cumin and mustard seeds - Pinch each Onion, thinly sliced lengthwise - half cup Baby brinjals (1-2 inches long) - 10,cut in plus shape Baby red potatoes - 10, pressure-cook or boil to fork-tender Kobbari kaaram podi - 4 tablespoons Turmeric and salt - 1/2 teaspoon each or to taste

Method:
In a wide skillet, heat peanut oil. Add and toast curry leaves, cumin and mustard seeds. Add onion and fry to soft. Add the brinjals. Sprinkle about two tablespoons of water. Cover the skillet and steam-saute the brinjals to tender, stirring in-between. The young brinjals turn to fork-tender quickly, in about 10-15 minutes. Add baby potatoes. Sprinkle kobbari kaaram podi, turmeric and salt. Gently mix and cook another 5-10 minutes on low heat.
Serve hot. It’s a good side dish to have with rice and sambar .
Serve : Serves 3-6.
Ready in 30 minutes.
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