Renghan bataka (Aubergine & Potato Curry)

Another great recipe from Kaushy Patel's Prashad Indian Vegetable Cooking.

For those of you who have already tried some of the others I have posted it will not be a surprise to hear that a "standard type masala" is required.

So, out with the mortar and bash up 3-6 fresh green chillies, a 3 cm piece of root ginger and some salt. (I also added a clove or two of garlic) - make a fine masala paste and set aside.

Rest of the Ingredients:
75ml sunflower oil
1 tsp cumin seeds
1 tsp brown mustard seeds
1/4 tsp asafoetida
2 medium aubergines, cut into 2cm cubes
2-3 medium red skinned or other waxy potatoes, peeled if you like and cut into 2cm cubes
1 1/2 tsp turmeric
1 1/2 tsp salt
1/2 tsp medium red chilli powder
2 tsp sugar (grated jaggery or palm sugar)
3 tbsp ground coriander
1/2 tsp ground cumin
2 medium tomatoes, roughly chopped
2 handfuls chopped fresh coriander

NB - you are better off with a smaller pan than the one I used, illustrated below. I had too much surface area and therefore had to add more liquid for the "simmering boil" phase. Use an ordinary high sided saucepan of about 20cm diameter or so.

Heat the oil for a minute or so and add the cumin and mustard seeds
When the mustard seeds start to pop, remove from heat and stir in asafoetida, aubergines and potatoes and put back on medium heat.
Stir in the masala paste, turmeric, salt, chilli powder, sugar, ground coriander, ground cumin and150ml boiling water, then cook uncovered for 3-4 mins over a low heat.
Increase heat to bring to simmering boil and continue to simmer for another 5-6 mins uncovered, stirring occasionally. (if it starts sticking add a little more water)
Stir in the tomatoes and half the coriander, cover and simmer for another 5 mins, or until the potatoes are cooked through. Remove from heat and allow to rest for at least 10 mins, covered. Gently re-heat if required to serve, along with the rest of the chopped coriander.