Stuffed brinjal and fried potatoes

Ingredients:

• 4 medium sized potatoes peeled and cut into wedges
• 250 gms small brinjal washed and cap removed
• 1.5 tsp Coriander powder
• 1 tap kashmiri red chilli powder
• 1/2 tsp turmeric powder
• 3 tbsp mustard oil
• 1 small tsp amchoor (dry Mango powder)
• 1 tsp salt or per taste

Method:

1. Heat mustard oil in a kadhai and once it changes colour, slip in potato wedges. Shallow fry these till brown.
2. Meanwhile, slit brinjal from top, as well as bottom, making a plus sign as you generally slit only from top (If you slit half way through on both sides, none will remain without masala)
3. Mix all spices together in a bowl, seperate 1/3rd, keep aside. In remaining 2/3rd, add a few drops of oil, mix so you get slightly crumbly sort of mixture. Fill both sides of brinjals with this.
4. Strain potatoes once shallow fried, keep them aside. Cool the oil a little, then let only one tbsp remain in kadhai, straining out the rest. In the kadhai, slip in the stuffed brinjals, cook them covered till soft stirring occasionally.
5. On the other side, take a tsp of remaining oil in a pan, add some water (around 2 tbsp) to remaining spice mix to make a paste. Add this to the oil, saute for a few seconds then add potatoes. Cook for a minute or two so the spices mix properly with potatoes.
6. Mix the potatoes with brinjals, fry for a minute or two together. Plate out, serve with hot paranthis, or as a side dish with daal and boiled rice/ chapati.